Red Snapper Escovitch

2 (6 ounce) red snapper fillets
1 red bell pepper or yellow bell pepper
1 small yellow onion
1 medium carrot
1 teaspoon ginger, minced
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
1/4 teaspoon blackened fish seasoning
3 tablespoons butter
2 tablespoons lime juice
salt and pepper, to taste
cooked angel hair pasta or steamed rice

1. Slice pepper, onion and carrot into thin strips.
2. Peel and finely mince ginger and garlic.
3. Remove stem from cilantro and finely chop.
4. Sprinkle fillets with seafood seasoning, salt and pepper to taste.
5. Melt 2 tablespoons butter in a large saute pan, at medium heat.
6. Place fish in pan and cook for about 4 minutes.
7. Turn fillets over and place in center of pan.
8. Add lime juice and remaining butter.
9. Place garlic, ginger, carrot, onions, bell pepper and cilantro around fish.
10. Cover, reduce heat to low and cook for 5 to 6 minutes or until fish is firm and white.
11. Serve with angel hair pasta or steamed rice.