Caribbean Fish Fillets in Coconut-Lime Escabeche with Golden Sweet Potato and Avocado Salad

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the sweet potato on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, the ground allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes, turning halfway through, until golden and tender.

2. 2

   2. While the sweet potato roasts, make the coconut escabeche. In a wide skillet over medium heat, warm 1 tablespoon olive oil. Add half of the red onion, the sweet pepper, garlic, and ginger. Cook for 3 to 4 minutes until the onion softens slightly.

3. 3

   3. Stir in the coconut milk, lime juice, lime zest, apple cider vinegar, honey, fresh thyme, 1/2 teaspoon salt, the remaining 1/2 teaspoon ground cumin, and 1/4 teaspoon black pepper. Simmer gently for 4 to 5 minutes until the liquid comes together and lightly thickens. Keep warm.

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   4. Pat the fish fillets dry with paper towels and season them with the remaining 3/4 teaspoon salt and remaining 1/2 teaspoon black pepper.

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   5. Heat the remaining 1 tablespoon olive oil in another large skillet over medium-high heat. Sear the fish fillets for 2 to 3 minutes per side, depending on thickness, until just cooked through and easily flaked.

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   6. Transfer the fish fillets to the skillet with the coconut escabeche and cook over low heat for 2 more minutes so they absorb the flavors without breaking apart.

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   7. For the salad, combine the avocado, cucumber, scallions, the remaining red onion, and most of the fresh cilantro in a bowl. Add 1 tablespoon / 15 ml / 1 tbsp of the warm escabeche liquid or, if preferred, an additional tablespoon of lime juice from the same measured amount before cooking. Toss gently so the avocado keeps its shape.

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   8. Serve each portion with a bed of golden sweet potato, one fish fillet spooned over with coconut escabeche, and a portion of avocado salad. Finish with the remaining fresh cilantro on top.