Escovitch Cod with Peppers and Onion

Pat the cod fillets dry with paper towels. Season both sides with salt and black pepper.

In a shallow dish, coat each fillet in all-purpose flour, shaking off any excess. Set aside on a plate.

In a small saucepan, combine white vinegar, honey, minced garlic, grated ginger, thyme sprigs, black pepper, salt, and cayenne. Whisk to blend.

Place the saucepan over medium heat. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. Remove from heat and set aside.

Slice the yellow onion into thin half-moons. Slice the red and green bell peppers into thin strips.

In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the onion and cook for 2 minutes until starting to soften.

Add the red and green bell pepper strips. Cook for 3-4 minutes until the vegetables are tender but still retain some crunch. Remove to a bowl and cover to keep warm.

In the same skillet, add the remaining 2 tablespoons of coconut oil and heat until shimmering.

Carefully lay the floured cod fillets in the hot oil. Cook undisturbed for 3-4 minutes until a golden crust forms on the bottom.

Flip each fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily. The cod should be cooked through but still tender inside. Remove from heat.

Reheat the escovitch sauce gently if needed. Remove the thyme sprigs.

Divide the sautéed peppers and onions among four plates, placing a portion in the center of each plate.

Lay a seared cod fillet on top of the peppers and onions on each plate.

Spoon the warm escovitch sauce generously over each fillet and around the plate. The sauce will meld with the peppers for that classic island finish.