Whether snapper, coley, or light bites of haddock, Escovitch Fish is one delicacy that you can guarantee will be served in every Caribbean household at some point over the Easter weekend, but definitely on Good Friday.
With fusions of pepper and vinegar, garnished with capsicums and onions this colourful dish can be enjoyed all year round.
Ingredients
- 4 whole red snapper, or fish of your choice
- Salt and pepper
- Fish Seasoning
- A little cooking oil or Fry Light
Method
- Clean and scale fish, if necessary, depending on the type of fish you’re cooking. Season with salt, black pepper and fish seasoning and keep in the fridge.
- Set stove to medium/high and add cooking oil or fry light to pan.
Fry fish for approximately 5 minutes each side. Or bake if preferred, this keeps the recipe “free” on the Slimming World Food Optimising Plan. - Take fish out of pan and place on paper towel to soak up any excess oil.
Escovitch Dressing
Ingredients
- 1 Red and 1 green capsicum
- 1 carrot thinly sliced
- 1 small onion, sliced thinly into onion rings
- A little cooking oil or Fry Light
- 2 – 3 cups of white vinegar
- A pinch of salt to taste
- Hot pepper sauce, add as required
- 1 very finely chopped scotch bonnet pepper – you may wish to remove the seeds
Method
- Thinly slice the capsicums and carrots
- Pour the vinegar into the pan with the oil, add a little water to break down the sharpness of the vinegar but create the right consistency and flavour with the Fry Light, vinegar and water.
- Bring to the boil
- Add the carrots, red and green capsicums – lower the heat a little as you don’t want the capsicums to become too soft
- Add the onion rings and let the mixture simmer for 5 minutes
- Add the finely chopped scotch bonnet
- Remove the fish pieces from the paper towel and place on a dish
- Pour the mixture inclusive of the onions, capsicums and scotch bonnet over the fish and allow to soak into the fish
ENJOY!!
If you do take it, please tag me #angiegreaves.
