Ingredients
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4
-
1/4
-
-
2
-
2
-
4
-
1
-
1
-
2
-
1
-
-
-
-
-
Directions
Jamaican Escovitch – Fish Served W/Spicy Marinade and Vegetables,Escovitch is the Jamaican version of the Spanish Escabche (searing of meat or fish and adding to a vinegar salad, served cold or at room temperature). The fish is cooked and then a spicy marinade is added. Ive used red snapper but you could use any other firm fish such as rainbow trout.
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Steps
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1
Done
|
Rinse the Snapper and Pat Dry With Paper Towels. With a Sharp Paring Knife, Score the Fish 3 Times on Skin Side. Season the Fish With Salt and Pepper. |
|
2
Done
|
Heat 2 Tablespoons of the Oil in a Large Non-Stick Saut Pan on Medium-High Heat. Sear Fish (in Batches If Necessary), Skin Side Up Until Fish Is Browned. Turn and Sear For 1 Minute on Skin Side. Place on a Platter. |
|
3
Done
|
Add Remaining 2 Tablespoons of Oil to Pan. Saut Leeks, Carrots, Thyme, Scotch Bonnet and Allspice Until Leeks Are Soft, About 5 Minutes. |
|
4
Done
|
Add Vinegar to Pan and Cook Until Evaporated. Season With Salt and Pepper. |
|
5
Done
|
Pour Vegetables Over Fish. |
|
6
Done
|
Serve With Lime Wedges to Squeeze Over. |
