Escovitch Fish

African
Main

357

Calories

6.75 g

Carbs

21.98 g

Fat

31.28 g

Protein

Escovitch Fish

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.

Ingredients

Red Snapper

Red Snapper

2 Pounds

Ginger

Ginger

1/2 tsp

Thyme

Thyme

2 sprigs

Bay Leaf

Bay Leaf

1

Red Pepper

Red Pepper

0.5

Yellow Pepper

Yellow Pepper

0.5

Onion

Onion

1 sliced

Carrots

Carrots

1 chopped

Sugar

Sugar

1 tbs

Allspice

Allspice

1/2 tsp

Scotch Bonnet

Scotch Bonnet

1

Lime

Lime

1

Black Pepper

Black Pepper

pinch

Vegetable Oil

Vegetable Oil

1/2 cup

Worcestershire Sauce

Worcestershire Sauce

1 tsp

Malt Vinegar

Malt Vinegar

3/4 cup

Garlic Clove

Garlic Clove

1 clove peeled crushed

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