Escovitch Fish
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
Instructions
1- Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning.
2- I used creole seasoning.
3- Set aside or place in the oven to keep it warm until sauce is ready.
4- 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.
5- Remove fish and set aside.
6- 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.
7- Add vinegar, mix an adjust salt and pepper according to preference.
8- Let it simmer for about 2 more minutes.
9- Discard bay leave, thyme spring and serve over fish with a side of this bammy.
10- You may make the sauce about 2 days in advance.