Escoveitched Fish Recipe

Escoveitched Fish

Ingredients

3lb fish snapper/parrot preferably
4tsp salt
4tsp ground black pepper (optional)
3 limes (or 150ml lime juice)

1 finely sliced chilli pepper (ideally scotch bonnet)
2 onions
1 carrot
1 green pepper
2 cups of vinegar
1 teaspoon of ground pimento (allspice) or 12 whole pimento beans
1/2 tsp of black pepper corns
Preparation - the fish

If the fish has not been scaled then scale by drawing a knife against the grain of the scales until all of the scales have been removed. This may require a small amount of force (don't worry about breaking the skin - it's pretty tough)

Place half a litre or water in to a bowl and add the lime juice.

Wash the fish in this water and set on paper towels to dry.

Preparation - the Escoveitche marinade

Finely slice the onions, carrot, scotch bonnet pepper and green pepper

Place in to a saucepan along with the vinegar, pimento and peppercorns
Bring to the boil then allow to simmer until the onions are tender.

Marinating the fish

Allow the sauce to cool then pour about half over the fish, ensuring each piece is evenly coated with the marinade.
Leave to stand in the fridge overnight.

Cooking the fish

Take the fish out of the marinade and coat with salt and pepper.
Grill or deep fry under a medium heat - 10 minutes each side should be enough.

Serving

Serve with Bammies/ Festival and fresh salad and the rest of the sauce.