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1
Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a plate.
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2
Dredge the fish fillets in the seasoned flour, tapping off the excess.
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3
Put a large skillet over high heat and coat with the canola oil.
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4
When the oil is shimmering, lay the fish fillets in the pan and cook until well browned, 5 to 6 minutes.
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5
You want a good sear, so dont move the fish around, just let it do its thing.
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6
Turn the fillets over and sear until just about cooked through, 2 minutes.
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7
Transfer the fillets to an 8 x 8-inch baking dish.
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8
Scatter the carrot, onion, and bell pepper on top of the fish and set aside.
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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.
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10
When the mixture reaches a boil, pour it over the fish and cover with plastic wrap.
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11
Marinate at room temperature for at least 1 hour or up to 8 hours in the refrigerator.
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12
If chilling, bring to room temperature before serving.
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13
To serve, discard the thyme sprig and bay leaf.
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14
Divide the fish among 4 small plates and spoon the vegetables and the marinade on top.
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15
Scatter some chunks of avocado on top.
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16
Drizzle with olive oil and garnish with cilantro leaves.
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17
Toasting Spices
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18
Put the spices in a dry skillet.
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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.
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20
Avocados
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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.
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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!
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23
Because avocados can vary greatly in size, I call for cup measurements in the recipes.
