Jamaican Escoveitched Fish Recipes

JAMAICAN ESCOVITCH FISH RECIPE

Steps:

• Wash the fish in water with the juice from the lime/lemon.
• Drain away the excess water and dry the fish as much as possible, using kitchen paper roll helps a lot.
• Mix mix the salt and black pepper together to make the fish seasoning.
• Rub the seasoning all over and into the fish. Cut small deep gashes in each sides of the fish and rub the seasoning into it.
• To a frying pan, add about a ¼ cup of cooking oil, just enough to cover one side of the fish at a time (you are NOT deep frying the fish). Place on medium to high heat.
• Cut the garlic cloves in half and drop them into the oil along with 5 grain of pimentos berries and who whole scotch bonnet pepper.
• Once the oil is hot carefully place fish in. After 2-3 minutes turn the heat down to medium. Fry both sides of the fish until is crispy.
• Pour away the oil in the frying leaving about 1 tbsp. On low heat, add the onion, the rest of the pimento berries, the slice scotch bonnet pepper, carrot strips and sauté for 2-3 minutes.
• Add the vinegar and brown sugar, cook for another 2-3 minutes
• Pour over the fried fish and leave to absorb the flavour.

ESCOVEITCHED FISH

Steps:

• FISH:.
• Rinse the Tilapia filets with water and sprinkle generously with lime juice.
• Let sit for 20 minutes.
• Pat dry and sprinkle each piece generously with seasoned salt and black pepper.
• Pour the flour into a shallow bowl and dredge each piece lightly, shaking off excess.
• Set aside.
• Heat about 1/2 inch of peanut oil in a frying pan until hot (but not smoking) and fry fish until light golden brown, about 3 minutes per side.
• Remove fish and drain on paper towels, then arrange in a single layer in glass dish.
• MARINADE:.
• In a non-reactive saucepan, combine all remaining ingredients, from vinegar to black peppercorns, and bring to a boil, then reduce heat to medium and simmer for about five minutes until vegetables begin to soften.
• Remove from heat and cool to lukewarm, about 20 minutes, then pour 3/4 marinade over the fish. (If you add it while still very hot, it will cook the fish more and turn it to mush.).
• Arrange fish so all pieces are evenly covered with mixture.
• Allow to marinate for at least eight hours or overnight in refrigerator, but serve at room temperature.
• When serving fish, serve the remaining marinade on the side.