Saucepan@saucepan · Shared this recipeFollowAfro-Caribbean · dinnerFried Jamaican Escovitch FishFried snapper filets are topped with a spicy pickled sauce of vegetables, allspice, and scotch bonnet pepper, best served warm or soaked overnight.total45 minprep15 mincook20 minservings6Original recipe on meikoandthedish.comKeep this recipeAdd a copy of Fried Jamaican Escovitch Fish to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings2 snapper filets, 1.25 lb, cleaned1 lime, halved1 tbsp kosher salt1 tbsp black pepper1.5 tsp allspice, ground1 tsp cayenne1 tsp garlic powder1 tsp onion powder1 tbsp all-purpose flourolive oil1 tbsp olive oil1 large yellow onion, sliced ¼ - ½ inch thick1 carrot, julienned1 red bell pepper, sliced ¼ - ½ inch thick2 clove garlic, minced0.25 tsp salt3 sprigs thyme, stems removed1 tsp allspice, whole1.5 tsp sugar1 cup water1 cup white wine vinegar1 scotch bonnet pepper ), chopped (opitionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Rub fish with lime, then pat fish filets dry with a paper towel. In a small bowl mix together salt, black pepper, allspice, cayenne, garlic powder, and onion powder. Liberally season both sides of fish.2Step 2: Using a heavy bottom skillet like cast-iron or heavy non-stick, turn heat on to medium-high. Fill with oil to approximately ⅓ of the height of your filets and heat oil until it reaches 350 degrees.3Step 3: Once hot, lightly dust fish in flour and add to the skillet skin side down to fry for 2 to 3 minutes on each side. Fish is done once it turns opaque. Add fish to a casserole dish and set aside.4Step 4: In a separate skillet over medium-high heat, add onions, carrots, bell peppers, and garlic, and allow the vegetables to sweat for 2-3 minutes.5Step 5: Add in thyme, scotch bonnet pepper, whole allspice, white wine vinegar, water, and sugar, and bring to a boil. Reduce heat to a simmer and continue to cook vegetables until they become tender - approximately 4-5 minutes. Remove from heat and let the sauce marinate for 5 additional minutes.6Step 6: Pour sauce over the fish and serve warm. Alternatively, you can let the fish soak in the sauce overnight. Then reheat and serve the next day.getsaucepan.com/r/d29aeecc-1d53-4d3c-9561-c61f8c986476 · Original: https://meikoandthedish.com/escovitch-fish/
