Escovitch Fish Recipe
Escovitch fish combines simple ingredients with dynamic Caribbean flavour to create a dish that is both satisfying and unforgettable.
Ingredients
- Whole Red Snappe
- Scotch Bonnet Peppe
- Onion
- Bell Peppers Use red, green, yellow combo
- Vinegar
- Lime Juice
- Pimento Seeds
- Oil for frying
- Thyme can use dried
- Salt
- Black Pepper
- Carrot julienned Adds crunch and mild sweetness
- Garlic
Instructions
- Clean the fish: Remove scales and gut if necessary. Rinse with lime juice or vinegar.Lime Juice, Vinegar
- Season thoroughly: Rub with salt, black pepper, and crushed pimento. Let marinate for at least 30 minutes.Salt, Black Pepper, Pimento Seeds
- Prepare the escovitch sauce: In a pan, sauté sliced onions, bell peppers, carrots, Scotch bonnet, and pimento in a small amount of oil. Add vinegar and simmer for a few minutes to soften vegetables.Whole Red Snappe, Scotch Bonnet Peppe, Onion, Bell Peppers, Thyme, Garlic, Carrot
- Fry the fish: Heat oil in a pan, then shallow-fry the fish until golden brown and crispy on both sides.Oil for frying
- Assemble the dish: Lay the fried fish on a serving plate and pour the hot escovitch sauce over it.