Escovitch, a light meal to start the weekend. My pan fried version is made with fresh Red Snapper and fresh Cod (Scrod) fish and seared in butter with aromatic herbs and spices with a little touch of wonderful veggies.
1.5lbfishmixture of snapper, sea bass, cod or mullet - cleaned and cut into chunks
½teaspoonhot pepperminced, hot pepper flakes or hot sauce - optional
Heat 2 tablespoon oil in saucepan over medium heat. Add garlic, onion, peppers, carrots and champagne vinegar. Let ingredients cook for about 2 minutes stirring occasionally. Add bouquet garni, peppercorn, salt, hot pepper if using, water and let cook for 15 minutes uncovered on low heat.
While veggies are cooling, add 1 tablespoon of butter in a non-stick pan, and pan fry fish until cooked but still firm. Do not overcrowd pan and turn fish to cook thoroughly. Remove and slice fish into smaller pieces or bite size if necessary, and set aside on a serving plate.
Once veggies are cooked but still crunchy, add remaining butter and let mixture cook until sauce thickens a little. Remove from heat, remove bouquet garni and pour over fish. Serve hot or at room temperature.