Ingredients: |
Ingredients: 4 - Whole Table Fish of your liking (Snapper; Perch, Tilapia, etc.)
1 – Tablespoons Low Sodium Lawry’s Seasoned Salt
1/4 – Teaspoon Black Pepper
2 - Tablespoons Onion Powder
2 - Tablespoons Garlic Powder
4 – Tablespoons Whole Pimento Grains
2 – Cups Thickly Cut Carrots (2” long)
2- Onions ¼” sliced into rings
3/4 - Cup Water
½ - Cup Apple Cider Vinegar
1 – Tablespoon Lemon Juice
3 – Tablespoons Butter
1 – Each Red and Green Bell Peppers sliced into Rings
Add a few thin slice rings of Scotch Bonnet Pepper (no seeds - it’s very hot!!) for flavor
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Directions: |
Directions:Clean and wash fish.....
Combine Lawry’s Seasoned Salt, black pepper, Onion & Garlic Powder. Mix and season fish, let it stand over-night or 6-7 hours before frying!
Pat dry fish with paper towel, use a non-stick skillet (rub a dusting of cornmeal or flour to each fish to prevent sticking, if desired) pour oil to cover bottom of skillet, fry fish in medium hot oil 3-4 minutes on both sides, drain on paper-towel and set aside. Use some of the same fish oil, add water, apple cider vinegar, lemon juice, pimento grains add butter, bring to a boil for 6-8 minutes, add carrots and onion slices, bell peppers sautéed and scotch bonnet peppers (optional) for another 6-7 minutes.
Set fried fish in a wide aluminum baking pan, pour contents from skillet over fish (covering all areas) let stand for 20 minutes, service……… eat warm or cold, days after preparing, the longer………the better!! |
This recipe for Jamaican Escoveitched Fish is from