The Food Blog

Friday, January 27, 2006

Escoveitched Fish

3 lbs. snapper or King fish sliced in 1/2 thick slices
2 or 3 limes
1 sliced scotch bonnet pepper
2 cups vinegar
1/2 cup oil for frying1
tsp allspice
2 large onions sliced
1/2 teaspoon whole black pepper grains
4 teaspoons black pepper
4 teaspoons of salt

Wash fish thoroughly in water and lime juice and dry. Season the fish with salt and black pepper and set aside for at least 2 hrs.
Heat oil in frying pan and fry fish on both sides until crisp.
Set fish aside in a deep Pyrex dish or other bowl. In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil
Simmer until onions are tender.
Pour over fish and leave marinating overnight.

Cooking time: 20 minutes
Serves: 6


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