Weeknight45min

Escovitch Fish

Name: Escovitch Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.00 pounds Red Snapper; 0.50 cups Vegetable Oil; 1.00 cloves Garlic; 0.50 teaspoons Ginger; 2.00 sprig Thyme; 1.00 pieces Bay Leaf; 0.50 pieces Red Pepper; 0.50 pieces Yellow Pepper; 1.00 pieces Onion; 1.00 pieces Carrots; 1.00 tablespoons Sugar; 0.50 teaspoons Allspice; 1.00 teaspoons Worcestershire Sauce; 1.00 pieces Scotch Bonnet; 1.00 pieces Lime; 0.75 cups Malt Vinegar; 1.00 pinch Pepper

Seafood dish from Jamaican cuisine

Hanna Jónsdóttir

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Contains:Sulfites

Ingredients

Adjust servings

2 lb
red snapper
½ cups
vegetable oil
1 cloves
garlic, crushed, peeled
½ tsp
ginger
2 sprig
thyme
1
bay leaf
½
red pepper
½
yellow pepper
1
onion, sliced
1
carrots, chopped
1 tbsp
sugar
½ tsp
allspice
1 tsp
worcestershire sauce
1
scotch bonnet
1
lime
¾ cups
malt vinegar
1 pinch
pepper

Instructions

0/5 done

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.