A Jamaican favourite, escovitch fish combines the bold flavours of a peppery vinaigrette with succulent fish for a delectable treat. Here, Chef Collin Brown shares his take on a classic dish.
Recipe
1 snapper fillet
1 tea spoon of all-purpose seasoning
½ tea spoon of black pepper
A sprinkle of salt
For sauce:
½ of onion
1 carrot
½ of red pepper
½ of green pepper
A sprinkle of salt
4 table spoons of vinegar
Method
Season fish with black pepper, all-purpose seasoning and salt.
In a hot frying pan add oil and fry fish for 3 min on each side.
Method for sauce
In another sauce pan add oil from the fish,
onion, peppers, carrots and scotch bonnet pepper
and sauté with vinegar for 3 min.
Put fish on a serving plate and pour sauce over the fish with the vegetables.
Garnish and serve