Caribbean 25 min

Escovitch Fish

Name: Escovitch Fish
Total time: 25 min
Yield: 2 servings
Cuisine: Caribbean
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

seafoodspicyspecialityeasterhealthy

Ingredientsfor 2

600

Cal

50g

Protein

30g

Carbs

35g

Fat

12 Pounds Red Snapper
21/2 cup Vegetable Oil
31 clove peeled crushed Garlic
41/2 tsp Ginger
52 sprigs Thyme
61 Bay Leaf
70.5 Red Pepper
80.5 Yellow Pepper
91 sliced Onion
101 chopped Carrots
111 tbs Sugar
121/2 tsp Allspice
131 tsp Worcestershire Sauce
141 Scotch Bonnet
151 Lime
163/4 cup Malt Vinegar
17pinch Pepper

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Instructions

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 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.
3
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.