White Fish with Mediterranean “Ceviche”

This fish dish is absolutely amazing, and my house was filled with the most delicious smell while I was cooking it.  I felt a bit like I was in a restaurant, only at home!  Again, this recipe is largely based on my new favorite cookbook and blog, Sprouted Kitchen, with some Jennifer changes.  Patrick liked this one so much he was drinking the sauce off of his plate.

Here’s what you will need:

4 (5-6 oz) filets of white fish (I used wild ling cod as it was on special at our local fish market, the Santa Monica Seafood, great place if you are in the area — http://www.santamonicaseafood.com/, but I am sure other types of white fish will do)

1 meyer lemon

3 tablespoons vinegar (I used a citrus vinegar I bought online, but you can do champagne vinegar or other favorite)

3 tablespoons agave

1 teaspoon salt

3/4 cup capers, rinsed, drained and lightly chopped

1/2 cup olives, roughly chopped (use your favorite – I used spicy green olives from the farmers market)

1/2 cup chopped cilantro (or any other favorite herb)

3-5 bulbs shallots, finely chopped

1 tablespoon olive oil

salt and pepper

1 tablespoon coconut oil

1 tablespoon butter

Here is what you do:

1.  At least four hours before you plan to cook the fish, cut the ends off of the lemon, then cut down the middle and remove the seeds.  Slice into thin half moons, and then chop.  Place the lemon and its juice in a bowl with the vinegar, agave, and 1 teaspoon salt.  Stir, cover and let sit.

2.  When you are ready to cook the fish, remove it from the refrigerator and allow it to come to room temperature on a plate with paper towels.

3.  Preheat the oven to 400 degrees.

4.  Finish making the Mediterranean “ceviche”.  (I call this “ceviche” because the lemons are cured with vinegar and then mixed with other ingredients.)  Add the capers, olives, cilantro, shallots and olive oil to the lemon ceviche.  Stir and set aside.

5.  In a heavy bottomed cast iron skillet (oven safe), over medium-high heat, add the butter and coconut oil.  Swirl to heat and melt.  Then, generously coat each side of the fish with salt and pepper and place the fish in the pan.  Cook the fish for about 3 minutes on each side to lightly brown and begin the cooking process.

6.  Remove the pan from the heat and spoon the ceviche and its juices all over the fish.  Place the skillet in the oven for 6-9 minutes to desired doneness.


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