Fresh Cod with Summer Garden Escabeche

This summer our garden is abundant, and it's been quite rewarding creating dinners with what we have growing.

This recipe came to mind the other day as we had such a variety of things needing to be used: tomatoes, cucumbers, peaches, peppers, ALL THE THINGS.

This vegetable "escabeche" is the perfect topping to any flaky white fish! The sweet peach complements the heat of the jalapeno perfectly.

Enjoy!

Fresh Cod with Summer Garden Escabeche

INGREDIENTS

1 large cucumber, finely chopped

1 large tomato, finely chopped

1 peach, finely chopped

1 large ear of corn, kernels cut off cob raw

1 jalapeno, finely chopped

1/4 cup fresh cilantro, chopped

2 large fresh limes, cut in half

16 oz of Wild Alaskan Cod, see note of Sitka Salmon at bottom of recipe**

2 tbsp butter, sliced thin

2 tbsp olive oil

salt and pepper

DIRECTIONS

1. Combine the cucumber, tomato, peach, corn, jalapeño and fresh cilantro together in a medium bowl. Squeeze fresh lime juice over top and season with a pinch of salt. Stir and place in refrigerator to chill.

2. Preheat oven to 400 degrees. Place the cod on a on a parchment lined baking sheet. Drizzle with olive oil, set the thinly sliced butter on top of fish evenly. Season with salt and pepper. Bake for 8-15 minutes or until fish is cooked. Check frequently after 8 minutes to prevent over cooking. Fish should be opaque and flake easily with fork.

3. Serve hot with fresh escabeche over top the fish.

Note: This spring, I signed up for a Sitka Salmon share, and we love it! The fish is so fresh and flavorful. I'm turning into a bit of a fish snob. If you are passionate about sourcing your food from sustainable sources, then I highly recommend checking out Sitka. Their small fleet fishing practices are as good as you can get! You can use my code: BaileyRae19 for $25 off a share - website linked here!