Jamaican Seafood Seafood Spicy Speciality Easter

Escovitch Fish

Name: Escovitch Fish
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

Ingrédients

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.

❤️