Escovitch Fish

Name: Escovitch Fish
Prep time: 25 min
Cook time: 51 min
Total time: 76 min
Yield: 6 servings
Ingredients: 2 Pounds Red Snapper; ½ cup Vegetable Oil; 1 clove peeled crushed Garlic; ½ tsp Ginger; 2 sprigs Thyme; 1 Bay Leaf; ½ Red Pepper; ½ Yellow Pepper; 1 sliced Onion; 1 chopped Carrots; 1 tbs Sugar; ½ tsp Allspice; 1 tsp Worcestershire Sauce; 1 Scotch Bonnet; 1 Lime; ¾ cup Malt Vinegar; 1 pinch Pepper

76 min · Serves 6 · By TheMealDB Import

Jamaican
Seafood
Spicy
Speciality
Easter
Dinner

Jamaican, Seafood, Seafood, Spicy, Speciality, Easter

Adapted from africanbites.com

Ingredients

For 6 servings

2 PoundsRed Snapper
½ cupVegetable Oil
1 clove peeled crushedGarlic
½ tspGinger
2 sprigsThyme
1 Bay Leaf
½ Red Pepper
½ Yellow Pepper
1 slicedOnion
1 choppedCarrots
1 tbsSugar
½ tspAllspice
1 tspWorcestershire Sauce
1 Scotch Bonnet
1 Lime
¾ cupMalt Vinegar
1 pinchPepper

Method

Prep 25 min · Cook 51 min

1Rinse 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.
2In 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
3Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
4Then 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.
5Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.