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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Jamaican Escovitch Fish Recipe

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This recipe for Jamaican Escovitch Fish is from House of Rice: Bill's Favorite Foods Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds whole red snapper about 2-3 fish or any white fish – cleaned and scaled.
Salt and pepper or any seasoning of choice
1 lime or lemon
½ cup vegetable oil or more as needed
1 bay leaf
1 teaspoon minced garlic about 2 garlic cloves
½ teaspoon ginger
1 yellow medium onion thinly sliced
1 medium carrot Julienne
½ red bell pepper thinly sliced
½ yellow bell pepper thinly sliced
2 sprigs thyme
1 Scotch bonnet pepper pierced or replace with ½ teaspoon cayenne pepper
½ teaspoon Jamaican all spice
1- tablespoon sugar
1 teaspoon Worcestershire sauce
¾ cup malt vinegar sub red wine vinegar
Freshly ground white pepper
Directions:
Directions:
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, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, 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. You may make the sauce about 2 days in advance.
Number Of Servings:
Number Of Servings:
4

 

 

 

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