Description
Escovitch Fish is a delightful Caribbean dish featuring fried fish topped with a spicy vinegar-based sauce.
Ingredients
Scale
- 2 whole fish (snapper or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup vegetable oil (for frying)
- 1/2 cup carrots, julienned
- 1/2 cup bell pepper, sliced
- 1/2 cup onion, sliced
- 1/2 cup vinegar
- 1/2 teaspoon thyme
- 1 Scotch bonnet pepper, whole
- 2 cloves garlic, minced
Instructions
- Clean and gut the fish, then pat them dry.
- Season the fish with salt and pepper.
- Coat the fish in flour, shaking off the excess.
- Heat the oil in a frying pan over medium heat.
- Fry the fish until golden brown and crispy, about 4-5 minutes on each side.
- Remove the fish and drain on paper towels.
- In a separate pan, add vinegar, carrots, bell pepper, onion, thyme, garlic, and Scotch bonnet pepper.
- Bring the mixture to a boil, then remove from heat.
- Pour the sauce over the fried fish.
- Let it marinate for at least 30 minutes before serving.
Notes
- For extra spice, you can slice the Scotch bonnet pepper before adding it to the sauce.
- This dish pairs well with rice and peas or fried plantains.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 whole fish
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg