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Escovitch Fish

Jamaican Seafood recipe supplied by TheMealDB.

Escovitch Fish
Prep: 0 min Cook: 0 min Cuisine: Jamaican Difficulty: medium

Categories: Dinner

Tags: easter, jamaican, seafood, speciality, spicy

Source: Original recipe source via TheMealDB (https://www.africanbites.com/jamaican-escovitched-fish/)

Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52944.

Provider record: https://www.themealdb.com/meal/52944-escovitch-fish-recipe

License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.

Video

YouTube: https://www.youtube.com/watch?v=nF6DOtGE6k8

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

Directions

  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.