Escoveitched fish
Escoveitched fish
Ingredients/Components
- salt - 4 tsp
- vinegar - 2 c
- black pepper - 4 tsp
- oil for frying - 1/2 c
- fish, sliced into 1/2 inch thick slices* - 3 lb
- to 3 lemons or limes - 2 item
- Scotch Bonnet pepper, cut in strips - 1/2 item
- whole black pepper grains - 1 Tbsp
How to make escoveitched fish:
*Recommended fish: King, snapper, Jack, cutlass, sprat or goat fish.Wash fish thoroughly in water to which the juices of the lemons or limes have been added. When absolutely dry, coat both sides of the fish with the seasoning and set aside on paper towels.
Heat oil in a frying pan to boiling point and fry fish on both sides until nice and crisp. Set fish aside in a deep dish. Now, in a saucepan combine vinegar, sliced onion, pepper, pimento seeds and pepper and bring to a boil. Simmer until onion is tender and remove from heat and cool. Pour over fish and leave steeping overnight.
Note: If sprat or goat are used, do not slice.
Recipe categories: Main dish, Orange roughy, Tilapia.
Rating:
Related ingredients:
milk, salt, stick margarine, brown sugar, water, paprika, cans chicken broth, mayonnaise, black pepper
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