Aunty Lorna's Escovitch Fish Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs. fish (snapper or parrot fish or just about any type of fish, even cod fillet)
2 Tbsp. Jamaican fish seasoning or any other fish seasoning
1 tsp. salt
1 tsp. fresh ground black pepper
Escovitch Sauce:
½ c. vinegar
1½ tsp. pimento seeds
1 c. julienne strips of carrot
2 medium onions, cut into rings
Scotch bonnet pepper (optional – very spicy)
2 Tbsp Jamaican pickapeppa sauce
¼ c. warm water
1½ c. oil for frying
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Directions: |
Directions:Mix fish seasoning together with salt and fresh cracked blacked pepper. Cut small pockets on each side of the fish then season with the blend. Heat skillet on medium until oil is hot. Add fish to skillet and fry about 2 minutes on each side or until flesh is opaque. Continue until all the fish is done. Set fish aside in Pyrex dish and drain oil from the pan. Rinse pan under hot water and return to stove on medium heat. Add ½ c. of oil, pimentos, onions, Scotch bonnet pepper, carrots, and vinegar. Turn heat on low and add water and pickapeppa sauce. Simmer for another 2 minutes. Pour sauce over fish and allow to sit until completely cool before covering.
Can be made a day ahead. Do not refrigerate.
Enjoy with Hawaiian rolls, bread, or Jamaica festivals. |
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Personal
Notes: |
Personal
Notes: This dish is enjoyed all year round. However, it is mostly popular around Easter time when Jamaicans take a break from heavy cooking to attend Easter service and come home to a meal of escovitch fish with hard dough bread, rolls, festivals, or bammy.
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