Pescatarian
4
Jamaican
Escovitch Fish
Allergens: Fish, Gluten
Jamaican escovitch: fried fish pickled in a scotch-bonnet vinegar.
Ingredients
- Vegetable oil 0.5 cup
- Black pepper
- Sugar 1 tbsp
- Fresh thyme 2 sprig
- Bell pepper 0.5
- Carrot 1
- Fresh chilli 1
- Fresh ginger 0.5 tsp
- Garlic 1 clove
- Lime 1
- Onion 1
- Allspice 0.5 tsp
- Bay leaves 1
- Malt vinegar 0.75 cup
- Worcestershire sauce 1 tsp
- Red snapper 2 pounds
Method
- 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.