Escovitch Fish Recipe

Ingredients

• 2 Pounds Red Snapper
• 1/2 cup Vegetable Oil
• 1 clove peeled crushed Garlic Buy: Garlic Marinated Chicken · ₺149.99
• 1/2 tsp Ginger Buy: Adeni Ginger Tea · ₺29.99
• 2 sprigs Thyme Buy: Thyme · ₺55.99
• 1 Bay Leaf
• 0.5 Red Pepper
• 0.5 Yellow Pepper
• 1 sliced Onion Buy: Onion Powder · ₺55.99
• 1 chopped Carrots Buy: Frozen Peas & Carrots · ₺82.99
• 1 tbs Sugar Buy: First Green Mint Sugar free Gum · ₺39.99
• 1/2 tsp Allspice
• 1 tsp Worcestershire Sauce
• 1 Scotch Bonnet
• 1 Lime Buy: Dried Yellow Lime · ₺39.99
• 3/4 cup Malt Vinegar
• pinch Pepper Buy: Haimi Pepper Spice · ₺105.99

Preparation

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
7. Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
8. Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes.
9. Add vinegar, mix an adjust salt and pepper according to preference.
10. Let it simmer for about 2 more minutes.
11. Discard bay leave, thyme spring and serve over fish with a side of this bammy.
12. You may make the sauce about 2 days in advance.

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