Recipe and pictures by Yardie GirlTruckin'.
Appliance used: skillet.
Appliance used: skillet.
Did up some Jamaican Escovitch Fish for hubby tonight. Traditionally done with either red snapper fish or sliced kingfish (must be a meaty fish :)).
Wash fish with lime juice and rinse with water. Pat dry. ..very dry. Season with salt and pepper. Let marinate for at least an hour,preferably. Cut up (julienne)some carrots, bell peppers, an onion and scotch bonnet peppers (not shown in my pic).Any other pepper can be used.
Wash fish with lime juice and rinse with water. Pat dry. ..very dry. Season with salt and pepper. Let marinate for at least an hour,preferably. Cut up (julienne)some carrots, bell peppers, an onion and scotch bonnet peppers (not shown in my pic).Any other pepper can be used.
Heat oil and pan fry fish until crispy.
When fried, put fish aside. Pour out oil but save for later use.
Add about 1/2-3/4 cup vinegar and 2tbsp of the oil that cooked the fish to pot and bring to a gentle boil. Add cut veggies along with fresh thyme, a few pimento seeds. Lower heat to a simmer and cook for another 3-5 mins or until onions get translucent. Let cool for a few minutes.
Place fish in a dish and spoon veggies over fish with some of the sauce. Let sit for about an hour preferably. Can be eaten hot or cold. The older the better...allowing more time for the sauce to soak in.
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