Escovitch Fish

Ingredients

• 2 lbred snapper, whole fish or large fillets
• 1lime, for rubbing the fish
• 1/2 cupvegetable oil, for frying
• 1 clovegarlic, peeled and crushed
• 1/2 tspginger, fresh, grated
• 2 sprigthyme
• 1 leafbay leaf
• 1/2red pepper, sliced into strips
• 1/2yellow pepper, sliced into strips
• 1onion, sliced
• 1carrots, chopped into thin strips
• 1 tbspsugar
• 1/2 tspallspice
• 1 tspworcestershire sauce
• 1scotch bonnet, whole or pierced; very hot — use with caution
• 3/4 cupmalt vinegar
• black pepper, to taste

Method

1. 4

   Add the onion, bell peppers, thyme, Scotch bonnet, sugar and allspice. Stir continuously for 2–3 minutes.

2. 1

   Rinse the fish and rub with lime. Season with salt and pepper or your preferred seasoning. Set aside.

3. 2

   Heat the oil in a large skillet over medium heat. Add the fish and cook each side for 5–7 minutes until cooked through and crispy. Remove the fish and set aside. Drain off all but 2–3 tbsp of oil.

4. 3

   Add the bay leaf, garlic and ginger to the pan. Stir-fry for about 1 minute, making sure the garlic does not burn.

5. 5

   Add the Worcestershire sauce and vinegar, mix and adjust salt and pepper. Simmer for 2 more minutes.

6. 6

   Discard the bay leaf and thyme sprig. Spoon the escovitch sauce over the fish and serve.