Escovitch Fish

Name: Escovitch Fish
Yield: 4
Cuisine: Jamaicana
Ingredients: 1 Onion; 1 clove Garlic; pinches Pepper; 1 Carrot; 1 tablespoon Sugar; 0.5 cups Vegetable Oil; 0.5 teaspoons Ginger; 1 Lime; 0.5 Red Pepper; 2 sprigs Thyme; 1 Bay Leaf; 1 Scotch Bonnet; 1 teaspoon Worcestershire Sauce; 0.5 teaspoons Allspice; 0.5 Yellow Pepper; 2 lb Red Snapper; 0.75 cups Malt Vinegar

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein36 %48 g
Carbs11 %15 g
Fat53 %31 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	535 kcal	124 kcal
Protein	48 g	11.1 g
Carbs	15 g	3.5 g
Fat	31 g	7.2 g

One serving is about 432 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Jamaican

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Seafood - Jamaican

Ingredients

1 Onion (sliced)
1 clove Garlic (peeled crushed)
pinches Pepper
1 Carrot (chopped)
1 tablespoon Sugar
120 ml Vegetable OilOriginal: 0.5 cups
0.5 teaspoons Ginger
1 Lime
0.5 Red Pepper
2 sprigs Thyme
1 Bay Leaf
1 Scotch Bonnet
1 teaspoon Worcestershire Sauce
0.5 teaspoons Allspice
0.5 Yellow Pepper
907 g Red SnapperOriginal: 2 lb
180 ml Malt VinegarOriginal: 0.75 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

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.