Escovitch Fish
Crispy fried red snapper with a tangy Jamaican escovitch sauce featuring peppers, onion, garlic, and spices, traditionally served with bammy.
Pasos
- 1
Step 1: Rinse the fish; rub with lemon or lime, season with salt and pepper, or use your favorite seasoning. Set aside or warm in the oven until sauce is ready.
- 2
Step 2: In a large skillet, heat oil over medium heat. Add the fish and cook each side for about 5–7 minutes, until cooked through and crispy on both sides.
- 3
Step 3: Remove the fish and set aside. Drain the oil, leaving about 2–3 tablespoons of oil in the pan.
- 4
Step 4: Add bay leaf, garlic, and ginger; stir-fry for about a minute, making sure the garlic does not burn.
- 5
Step 5: Then add onion, bell peppers, thyme, Scotch Bonnet, sugar, and allspice; continue stirring for about 2–3 minutes.
- 6
Step 6: Add vinegar, mix, and adjust salt and pepper to taste. Let it simmer for about 2 more minutes.
- 7
Step 7: Discard bay leaf and thyme sprig; serve over fish with a side of bammy. Sauce can be prepared about 2 days in advance.
