Escovitch Fish

Name: Escovitch Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Non-Veg📍Jamaican🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

Ingredients for Escovitch Fish

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Red Snapper

2 Pounds

Vegetable Oil

1/2 cup

Garlic

1 clove peeled crushed

Ginger

1/2 tsp

Thyme

2 sprigs

Bay Leaf

Red Pepper

0.5

Yellow Pepper

0.5

Onion

1 sliced

Carrots

1 chopped

Sugar

1 tbs

Allspice

1/2 tsp

Worcestershire Sauce

1 tsp

Scotch Bonnet

Lime

Malt Vinegar

3/4 cup

Pepper

pinch

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.

Step-by-Step 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.