I still haven’t gone to the grocery store since returning from vacation, so dinner with what’s on hand is still a fun game to play.
I had some fish in the freezer, and had some fermented jalapeño escabeche and Wholly Guacamole in the fridge. Some cilantro from my herb pot, lime juice, and herbs and spices from the cupboard contributed to a tasty dish.
I didn’t want the fish to be too spicy since the escabache was already contributing plenty of heat. I had a speciality pepper blend I had bought in Cornwall last fall, some Mexican oregano from Penzys, and garlic salt and I ground them together.
I heated some olive oil over medium high heat. Meanwhile I patted the Swai fillets dry, and seasoned with the spice blend.
Meanwhile I chopped up some cilantro and squeezed some lime juice into the Wholly Guacamole, and spread it on a dinner plate.
After 3 minutes, I turned the fish, and cooked 3-4 minutes longer.
Then it was simply a matter of placing the fish on the avocado mix, and topping with the escabache.
Wow, was it good! The avocado cooled the heat of the escabache, and the fish was just the right contrast.
Pan Fried Fish with Avocado and Jalapeño Escabache
Olive oil
Swai fish fillets, thawed and patted dry
Garlic Salt
Mexican Oregano
Pepper blend
Guacamole (I used Wholly Guacamole because I had some on hand, but certainly feel free to mash up an avocado and make your own. Be sure to use lime juice and cilantro in this version)
Escabache (a fermented blend, I had a jalapeño version with carrots and onions—this is not the marinated fish recipe, it is the fermented condiment)
Pat the fish dry. Grind together the spices of your choice and season both sides of the fish.
Preheat some vegetable oil over medium high heat in a large frying pan and when hot, add the fish to the pan, cooking for 3 minutes.
Meanwhile either add some lime juice and cilantro to Wholly Guacamole, or mash up an avocado and add lime juice and cilantro to that. Spread a layer on a serving plate.
Turn the fish, and cook another 3-4 minutes, depending on thickness.
Layer the fish on the avocado, and spoon over the escabache.
Labels: Main Dish