Escovitch Fish
Seafood
Spicy
Speciality
Easter
Ingredients
- Red Snapper - 2 Pounds
- Vegetable Oil - 1/2 cup
- Garlic - 1 clove peeled crushed
- Ginger - 1/2 tsp
- Thyme - 2 sprigs
- Bay Leaf - 1
- Red Pepper - 0.5
- Yellow Pepper - 0.5
- Onion - 1 sliced
- Carrots - 1 chopped
- Sugar - 1 tbs
- Allspice - 1/2 tsp
- Worcestershire Sauce - 1 tsp
- Scotch Bonnet - 1
- Lime - 1
- Malt Vinegar - 3/4 cup
- Pepper - pinch
Instructions
- 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.
Source: https://www.africanbites.com/jamaican-escovitched-fish/
Watch the Recipe Video
Learn how to prepare this dish step by step in this helpful video guide.