LION FISH ESCABECHE

 4 Persons

• ½ cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 3-ounce skin-on fish fillets, cut 1-inch thick
• 2 tablespoons canola oil
• 1 carrot, thinly sliced
• ½ small red onion, thinly sliced
• ½ red bell pepper, thinly sliced
• ½ cup sherry vinegar
• 1 tablespoon agave nectar
• 2 teaspoons mustard seeds, toasted
• 1 bay leaf
• 1 fresh thyme sprig
• 2 cups diced ripe avocado
• 2 tablespoons extra-virgin olive oil
• Fresh cilantro leaves

 

1. Combine the flour, 1 teaspoon salt, and ½ teaspoon pepper on a plate. Dredge the fish fillets in the seasoned flour, tapping off the excess.
2. Place a large skillet over high heat and coat with the vegetable oil. Lay the fish fillets in the pan and cook for 5 to 6 minutes. You want a good sear, so don’t move the fish around.
3. Turn the fillets over and sear the other side for another 2 minutes until just about cooked through. Remove the fillets to an 8-by-8-inch baking dish.
4. Scatter the carrot, onion and pepper on top of the fish and set aside.
5. Place a small pot over medium heat and add the vinegar, ¼ cup of water, agave, mustard seed, bay leaf, thyme and remaining teaspoon of salt. When it reaches a boil, pour the marinade over the fish and cover with plastic wrap.
6. Marinate at room temperature for at least 1 hour or up to overnight in the refrigerator. (If chilling, bring to room temperature before serving.)
7. To serve, discard the thyme sprig and bay leaf; divide the fish among 4 small plates and spoon the vegetables and their marinade on top; scatter some chunks of avocado on top. Drizzle with olive oil and garnish with cilantro leaves.

Source: http://www.naplesnews.com/news/2012/aug/29/how-cook-lionfish-recipes-web/