Escovitch Fish

    Escovitch Fish

    • Jamaican
    • Seafood

    Ingredients

    1. 2 Pounds Red Snapper
    2. 1/2 cup Vegetable Oil
    3. 1 clove peeled crushed Garlic
    4. 1/2 tsp Ginger
    5. 2 sprigs Thyme
    6. 1 Bay Leaf
    7. 0.5 Red Pepper
    8. 0.5 Yellow Pepper
    9. 1 sliced Onion
    10. 1 chopped Carrots
    11. 1 tbs Sugar
    12. 1/2 tsp Allspice
    13. 1 tsp Worcestershire Sauce
    14. 1 Scotch Bonnet
    15. 1 Lime
    16. 3/4 cup Malt Vinegar
    17. pinch Pepper

    How to prepare

    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.