Fish Escovitch with Rice and Peas

What You’ll need

2 red or yellow snapper
1 green or red bell pepper, julienned
1 carrot, julienned
1 small onion slice
1 large shallot sliced in rings
3 cups cooking oil (for frying and making the sauce)
1 cup of flour
1 lime for cleaning the fish
1 cup vinegar
10 allspice berries
1 tsp salt
1 Tbs of cane sugar
1 habanero/scotch bonnet pepper, seed removed and chopped

Starting out with a scaled and gutted fish, cut horizontal slits into both sides of the fish. Clean fish with lime and salt.

Season fish with Epise, or salt and pepper/adobo if you don’t have epise on hand. Allow fish to marinate for at least an hour

DSCN4506 Dredge the fish through the flour, making sure to coat both sides well. The flour will ensure that the fish stays intact while frying. Fry the fish on medium heat on both sides.DSCN4507 DSCN4510 Once the fish is done frying, drain on paper towels
Chop all vegetables and set aside
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Bring Oil and Vinegar to a boil. Add vegetables, salt and pepper/adobo, allspice berries, sugar, to the mixture. Cook until onion are clear. Pour the sauce over the fish, or you can place the fish in the pot with the vegetables. Cook on low for 10 minutes. The longer the fish remains in the mixture the better it tastes!
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Serve with Rice and Peas.
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