Hversdags45mín

Escovitch Fish

Name: Escovitch Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.00 pounds Rauðsnapper; 0.50 cups Jurtaolía; 1.00 cloves Hvítlaukur; 0.50 teaspoons Engifer; 2.00 sprig Timían; 1.00 pieces Lárviðarlauf; 0.50 pieces Rauð paprika; 0.50 pieces Gul paprika; 1.00 pieces Laukur; 1.00 pieces Gulrætur; 1.00 tablespoons Sykur; 0.50 teaspoons Pimenta; 1.00 teaspoons Worcestershire sósa; 1.00 pieces Scotch Bonnet; 1.00 pieces Límóna; 0.75 cups Malt Edik; 1.00 pinch Pipar

Seafood dish from Jamaican cuisine

Hanna Jónsdóttir

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Inniheldur:Súlfít

Innihaldsefni

Stilltu skammta

0.91 kg(2 pund)
rauðsnapper
118 ml(½ bollar)
jurtaolía
1 geirar
hvítlaukur, crushed, peeled
2½ ml(½ tsk)
engifer
2 kvistur
timían
1
lárviðarlauf
½
rauð paprika
½
gul paprika
1
laukur, sliced
1
gulrætur, chopped
15 ml(1 msk)
sykur
2½ ml(½ tsk)
pimenta
4.9 ml(1 tsk)
worcestershire sósa
1
scotch bonnet
1
límóna
177 ml(¾ bollar)
malt edik
1 klípa
pipar

Leiðbeiningar

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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.