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Escovitched Fish

4 lg Snapper
2 Limes or lemons; sliced in half
1 tb Salt
1 tb Ground black pepper
30 g Plain flour
8 Fl oz coconut oil
1 Bay leaf
4 Fl oz malt vinegar
2 lg Onions; sliced
2 Hot peppers; sliced
2 Sweet peppers; (green and red) seeded and cut into rings
4 Carrots; cooked and sliced
1 ts Allspice


Clean and wash fish thoroughly in cold water, rub lemon or lime over each fish. Rinse and pat dry with paper towels. Season fish with salt and pepper and allow to stand for 30 minutes.

Dust fish with a thin coating of flour. Heat oil in a large frying pan. When oil is hot fry the fish on both sides, until crisp and brown. Remove fish and place on a dry plate to cool.

Combine the bay leaf, vinegar, allspice, onion and hot peppers in saucepan. Cook until the onions are tender and then cool. Place the sweet peppers and carrots on the fish then pour the mixture over the fish and cover. Marinate for at least 2 hours before serving.




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