Escovitch Fish
History of this recipe
2
Servings
30-45
Minutes
343
Calories
Ingredients
- 2 red snapper fishes
- 1 medium brown onion
- 2 medium bell peppers (2 colours)
- 2 scotch bonnet peppers
- 1 medium carrot
- 3 cloves of garlic
- Fresh thyme sprigs
- Fish seasoning
- All spice berries/ pimento
- Black pepper
- Salt
- All-purpose
- Vegetable oil
- White wine vinegar
- White sugar
Method
- Start by preparing/ chopping your vegetables:
- 2 medium bell peppers of 2 colours, sliced
- 1 medium brown onion, chopped into rings
- 1 scotch bonnet pepper (chopped)
- 1 medium carrot, slice into matchstick shape/julienne
- Mix the following seasonings:
- 1 tbsp. of fish seasoning
- 1 tsp. course ground black pepper
- ½ tsp. of salt
- ½ tbsp. of all-purpose
- Prepare your snapper fish:
- Clean your fish with lemon/ water
- Score slits into your fish
- Massage the seasonings thoroughly into the fish, including the slits
- Add ½ cup of vegetable oil to a pot
- To the oil add 1 whole scotch bonnet pepper, 2-3 garlic cloves and a handful of fresh thyme sprigs
- Heat up the oil for 3 minutes
- Once the oil is hot, add your snapper fish. Cook on each side for ca 7 minutes
- Sit your fish to the side (on tissue to soak the oil)
- To prepare the sauce:
- Empty 80% of the oil you used to cook the fish
- Add 1 cup of white wine vinegar to the pan
- Add 2 tbsps. of white sugar
- Add ½ tsp. of pimento/ all-spice berries
- After 1 minute, add your carrots
- After 2 minutes, add your scotch bonnet and peppers
- After another 2 minutes, add your onions
- Cook mix down on a medium temperature for 5 minutes, season with a splash of salt and pepper
- Serve with the vinegar pepper sauce on top of the fish – eat with rice or hard dough bread