Seared White Fish in Escabeche Sauce

Seared White Fish in Escabeche Sauce

Servings

4
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Ingredients

4 small mild white fish filets (cod, flounder etc.)
Salt and pepper to taste
1 large white onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
3 tbsp. white vinegar
1 bay leaf
3 garlic cloves, peeled
1 tsp. salt
1/2 tsp. black pepper
1 tsp. hot chili paste
2 cups steamed brown rice, kept warm

Instructions

  1. Dust the filets with salt and pepper to taste and grill or broil until seared (or cooked to your preference). Set aside and keep warm.
  2. Place the remaining ingredients, except the rice, in the 40 oz. Processing Bowl and pulse to chop evenly.
  3. Remove and sauté in a medium sauté pan for 3-4 minutes over medium high heat until the vegetables are tender-crisp. Discard the bay leaf.
  4. To serve, spoon the rice onto individual plates, cover with the filets and top generously with the sauce.

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