Jamaican · Seafood

Escovitch Fish

Name: Escovitch Fish
Cuisine: Jamaican
Ingredients: 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

Servings

Ingredients

Red Snapper2 Pounds
Vegetable Oil½ cup
Garlic1 clove peeled crushed
Ginger½ tsp
Thyme2 sprigs
Bay Leaf1
Red Pepper½
Yellow Pepper½
Onion1 sliced
Carrots1 chopped
Sugar1 tbs
Allspice½ tsp
Worcestershire Sauce1 tsp
Scotch Bonnet1
Lime1
Malt Vinegar¾ cup
Pepperpinch

Original recipe serves about 4.

Method

1
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.
2
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
3
Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
4
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.
5
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.

Recipe source: TheMealDB