Jamaican Escovitch Fish with Coconut Rice and Sweet Plantains

Name: Jamaican Escovitch Fish with Coconut Rice and Sweet Plantains
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 pound cod fillets (cut into 4 portions); 1.5 cup jasmine rice (uncooked); 1 can canned coconut milk (13.5 oz can, unsweetened); 1.5 cup water; 2 tablespoon avocado oil; 1 red bell pepper (thinly sliced); 1 cup carrots (shredded); 0.25 cup distilled white vinegar; 1 tablespoon maple syrup (pure); 0.5 teaspoon ground allspice; 1 teaspoon salt; 2 plantains (ripe yellow, sliced into 1/2-inch rounds)

Tender pan-poached cod fillets topped with sweet-tart pickled bell peppers and carrots, served with fluffy coconut jasmine rice and sweet sliced plantains.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Cuisine: Caribbean
Difficulty: Medium
Cost: $4.95/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-FODMAP
Low-Cholesterol

Ingredients

1 pound cod fillets (cut into 4 portions)
1.5 cup jasmine rice (uncooked)
1 can canned coconut milk (13.5 oz can, unsweetened)
1.5 cup water
2 tablespoon avocado oil
1 red bell pepper (thinly sliced)
1 cup carrots (shredded)
0.25 cup distilled white vinegar
1 tablespoon maple syrup (pure)
0.5 teaspoon ground allspice
1 teaspoon salt
2 plantains (ripe yellow, sliced into 1/2-inch rounds)

Instructions

Combine jasmine rice, canned coconut milk, 1 1/2 cups water, and 1/2 teaspoon of salt in a medium pot. Bring to a boil over medium-high heat, cover with a tight-fitting lid, reduce heat to low, and simmer for 18 minutes until rice is tender and liquid is absorbed.
Heat 1 tablespoon of avocado oil in a medium saucepan over medium heat. Add sliced red bell pepper and shredded carrots, cooking for 3 minutes until slightly softened. Pour in white vinegar, maple syrup, ground allspice, and 1/4 teaspoon of salt. Bring to a simmer for 2 minutes to create the escovitch pickle relish, then remove from heat.
Heat the remaining 1 tablespoon of avocado oil in a large nonstick skillet over medium heat. Season cod fillets with the remaining 1/4 teaspoon of salt. Add cod and sliced plantains to the pan. Cook cod for 4 to 5 minutes per side until the fish turns opaque and flakes easily with a fork (145 degrees F internal). Cook plantains 3 minutes per side until golden brown.
Fluff coconut rice with a fork and plate alongside the golden plantains and cod fillets. Spoon the warm, tangy escovitch pickled peppers generously over the fish before serving.

Notes

Plantains are naturally sweetest when their yellow skins have started developing black spots.

Nutrition (per serving)

Calories: 714
Protein: 25.3 g
Carbohydrates: 97.4 g
Fat: 26.3 g
Fiber: 3.8 g
Sodium: 976 mg
Saturated Fat: 16.9 g
Sugar: 21.4 g
Cholesterol: 50 mg