Name: Escovitch Fish
Cuisine: Jamaican
Ingredients: 2 Pounds Red Snapper; 1/2 cup Vegetable Oil; 1 clove peeled crushed Garlic; 1/2 tsp Ginger; 2 sprigs Thyme; 1 Bay Leaf; 0.5 Red Pepper; 0.5 Yellow Pepper; 1 sliced Onion; 1 chopped Carrots; 1 tbs Sugar; 1/2 tsp Allspice; 1 tsp Worcestershire Sauce; 1 Scotch Bonnet; 1 Lime; 3/4 cup Malt Vinegar; pinch Pepper

Ingredients

2 Pounds Red Snapper

1/2 cup Vegetable Oil

1 clove peeled crushed Garlic

1/2 tsp Ginger

2 sprigs Thyme

1 Bay Leaf

0.5 Red Pepper

0.5 Yellow Pepper

1 sliced Onion

1 chopped Carrots

1 tbs Sugar

1/2 tsp Allspice

1 tsp Worcestershire Sauce

1 Scotch Bonnet

1 Lime

3/4 cup Malt Vinegar

pinch Pepper

Instructions

1 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.

2 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

3 Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn

4 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.

5 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.