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Ingredients:

• 6 portions cod (4 ounces each)
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 cup apple cider vinegar
• 1 cup water
• 4 tablespoons sugar
• 1 tablespoon kosher salt
• 1 green pepper (julienned)
• 1 red pepper (julienned)
• 1 cup shredded carrots (julienned)
• 1 cup red onion (julienned)
• 2 teaspoons tomato paste
• ~ 1 tablespoon cornstarch

Directions:

1. Sauté garlic and ginger.
2. Add apple cider vinegar, water, sugar, and salt; bring to boil.
3. Add boiled liquid to julienned vegetables (peppers, carrots, onion); set aside. Allow to cool and refrigerate for at least l hour or overnight.
4. Strain and save pickling liquid; set vegetables aside.
5. Bring l cup pickling liquid to a boil.
6. Bring to simmer and add tomato paste.
7. Add slurry of cornstarch (1 tablespoon per cup liquid) to achieve desired sauce thickness.
8. Toss vegetables in a portion of sauce until well coated.
9. Season cod with salt/pepper; bake at 350 F.
10. Top cod with vegetables and drizzle with extra sauce.

Yield:

6 servings (4-ounce fish portions)

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

Escabeche, or "vinegar stew," is a Mediterranean dish that was introduced to the Spanish by the Moors. Traditional recipes utilize a century-old technique for preserving foods by marinating, cooking, and storing fish or meat in a brine of vinegar, oil, stock, and water. The dish can be enjoyed either cold or at room temperature, as tapas or as the main course. In this adapted recipe, cod is the star ingredient. This mild and versatile fish is loaded with nutrients such as protein, vitamins B and D, selenium, and omega 3 fatty acids. The addition of peppers and carrots provide a boost of antioxidants and fiber.