Escovitch Fish

Seafood · Jamaican classic.

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

Method

1. Season — Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning.
2. Season — I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
3. Heat the pan — 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.
4. Drain — Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
5. Fry — Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
6. Stir — Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes.
7. Mix together — Add vinegar, mix an adjust salt and pepper according to preference.
8. Simmer — Let it simmer for about 2 more minutes. Discard bay leave, thyme spring and serve over fish with a side of this bammy.
9. Continue cooking — You may make the sauce about 2 days in advance.

More Jamaica recipes

• Brown Stew Chicken
• Callaloo and SaltFish
• Callaloo Jamaican Style
• Corned Beef and Cabbage – Jamaican Style
• Grape Nut Ice Cream
• Jamaican Banana Fritters