Jamaican Style Escovitch Fish

• Seafood

  • 1 tbsp Irie fish seasoning
  • 1 Red snapper

• Produce

  • 1/4 Both red & green bell pepper
  • 1 Carrot
  • 1/4 tsp Ginger, ground
  • 1 Lime
  • 1/2 Onion
  • 1/4 Scotch bonnet pepper
  • 2 sprigs Thyme

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Paprika
  • 1 tsp Salt
  • 1/4 tsp Sugar

• Oils & Vinegars

  • 1 Cooking oil
  • 1/2 cup White vinegar

Found on itsourpleasure.ca

Description

Ingredients

• 1 Red Snapper (around 2 lbs)
• 1 lime
• 1 tbsp. IRIE™ Fish Seasoning
• 1 tsp. salt
• ½ tsp. black pepper
• ¼ tsp. ground ginger
• ¼ tsp. paprika
• 1 carrot, julienne
• ¼ both red & green bell pepper, thinly sliced
• ½ onion, thinly sliced
• ¼ scotch bonnet pepper, thinly sliced (remove seeds for less heat)
• 2 sprigs thyme
• ½ cup white vinegar
• ¼ tsp. sugar
• Cooking oil for frying

Directions

• Chop all vegetable and set aside. Clean the fish with lime and rinse with water. Scale to remove any scales left on the fish. You can cut the fish into two if you like. Add in a small bowl the fish seasoning, salt, black pepper, ground ginger and paprika. Mix together and rub half the seasoning on the fish covering it all over. Set aside the rest. In a frying pan, add enough oil to cover the bottom of the pan, about a cup. Heat the oil on medium-high heat. You want the oil to be hot to ensure the fish does not stick, when hot enough, add fish. Cook for 4-5 minutes on each side then remove from heat and place on paper towel to absorb the excess oil. In the same pan, remove oil (but don’t throw away), clean pan and place back on the stove. When heated add about ¼ cup of the fish oil back into the pan along with the vegetables, thyme, seasoning, sugar and vinegar. Cook (mixing occasionally) for about 5 minutes. You still want a crunch to the carrots. Place fish on a platter and pour the vegetables over the fish.