Escovitch Fish

Method

1. 1

   Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning.

2. 2

   I used creole seasoning.

3. 3

   Set aside or place in the oven to keep it warm until sauce is ready.

4. 4

   In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides.

   07:00

   Start 07:00
5. 5

   Remove fish and set aside.

6. 6

   Drain oil and leave about 2-3 tablespoons of oil

7. 7

   Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn

   01:00

   Start 01:00
8. 8

   Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes.

   03:00

   Start 03:00
9. 9

   Add vinegar, mix an adjust salt and pepper according to preference.

10. 10

    Let it simmer for about 2 more minutes.

11. 11

    Discard bay leave, thyme spring and serve over fish with a side of this bammy.

12. 12

    You may make the sauce about 2 days in advance.

Source: original recipe