Seafood Jamaican Seafood Spicy Speciality Easter

Escovitch Fish

Name: Escovitch Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Jamaican
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

Estimated 30-45 mins

17 Ingredients

Difficulty: Easy

Ingredients

Red Snapper2 Pounds

Vegetable Oil1/2 cup

Garlic1 clove peeled crushed

Ginger1/2 tsp

Thyme2 sprigs

Bay Leaf1

Red Pepper0.5

Yellow Pepper0.5

Onion1 sliced

Carrots1 chopped

Sugar1 tbs

Allspice1/2 tsp

Worcestershire Sauce1 tsp

Scotch Bonnet1

Lime1

Malt Vinegar3/4 cup

Pepperpinch

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.

Escovitch Fish

Ingredients

Instructions

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