Escovitch Fish

Name: Escovitch Fish
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Red Snapper2 lb
Vegetable Oil½ cup
Garlic1 clove
Ginger½ tsp
Thyme2 sprig
Bay Leaf1
Red Pepper½
Yellow Pepper½
Onion1
Carrots1
Sugar1 tbsp
Allspice½ tsp
Worcestershire Sauce1 tsp
Scotch Bonnet1
Lime1
Malt Vinegar¾ cup
Pepper

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

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
3
Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn

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