Kingfish Escabeche with Avocado

• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• Four 3-ounce kingfish or mackerel fillets, 1 inch thick, skin removed
• 2 tablespoons canola oil
• 1 carrot, thinly sliced on a mandoline
• 1/2 small red onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 cup sherry vinegar
• 1 tablespoon agave nectar
• 2 teaspoons mustard seeds, toasted (see Note)
• 1 bay leaf
• 1 fresh thyme sprig
• 2 cups 1-inch diced ripe avocado (see Note)
• 2 tablespoons extra-virgin olive oil
• Fresh cilantro leaves

1. Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a plate.
2. Dredge the fish fillets in the seasoned flour, tapping off the excess.
3. Put a large skillet over high heat and coat with the canola oil.
4. When the oil is shimmering, lay the fish fillets in the pan and cook until well browned, 5 to 6 minutes.
5. You want a good sear, so dont move the fish around, just let it do its thing.
6. Turn the fillets over and sear until just about cooked through, 2 minutes.
7. Transfer the fillets to an 8 x 8-inch baking dish.
8. Scatter the carrot, onion, and bell pepper on top of the fish and set aside.
9. Put a small pot over medium heat and add the vinegar, 1/4 cup water, the agave, mustard seeds, bay leaf, thyme, and 1 teaspoon salt.
10. When the mixture reaches a boil, pour it over the fish and cover with plastic wrap.
11. Marinate at room temperature for at least 1 hour or up to 8 hours in the refrigerator.
12. If chilling, bring to room temperature before serving.
13. To serve, discard the thyme sprig and bay leaf.
14. Divide the fish among 4 small plates and spoon the vegetables and the marinade on top.
15. Scatter some chunks of avocado on top.
16. Drizzle with olive oil and garnish with cilantro leaves.
17. Toasting Spices
18. Put the spices in a dry skillet.
19. Set over medium-low heat and toast, shaking the pan so the spices dont scorch, for just a minute to release the fragrant oils.
20. Avocados
21. Living in Miami, I often use Florida avocados, which are really large, easily four times the size of Hass avocados, with a smooth green skin.
22. Most people think they have no flavor, but I find that while theyre not as creamy and rich as Hass, they possess subtle nuances of flavorplus theyre less expensive!
23. Because avocados can vary greatly in size, I call for cup measurements in the recipes.

allpurpose, kosher salt, mackerel, canola oil, carrot, red onion, red bell pepper, sherry vinegar, nectar, mustard seeds, bay leaf, thyme, avocado, extravirgin olive oil, cilantro

Taken from www.epicurious.com/recipes/food/views/kingfish-escabeche-with-avocado-377737 (may not work)