Escovitch Fish
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Jamaican
- Course
- Main
- Ready in
- 20 min
- Effort
- A project
Ingredients
×1
- 2 Pounds Red Snapper
- 1/2 cup Vegetable Oil
- 1 clove peeled crushed Garlic
- 1/2 tsp Ginger
- 2 sprigs Thyme
- 1 Bay Leaf
- 0.5 Red Pepper
- 0.5 Yellow Pepper
- 1 sliced Onion
- 1 chopped Carrots
- 1 tbs Sugar
- 1/2 tsp Allspice
- 1 tsp Worcestershire Sauce
- 1 Scotch Bonnet
- 1 Lime
- 3/4 cup Malt Vinegar
- pinch Pepper
Method
- Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
- In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
- Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
- Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
- Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.
Tags
- seafood
- spicy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.