Fiona's Escovitch Fish
What better way to celebrate Black History Month than with delicious food! Join our Regional People Manager, Fiona, on how to cook her version of the Caribbean dish Escovitch Fish. Dig in to Fiona's delicious recipe below. The dish is usually made with snapper or red bream, but you can try it with sea bream or seabass if you prefer.
- Fish - usually use snapper or red bream but you can use either sea bream or sea bass
- 1 lime or lemon
- 1 onion, thinly sliced
- 2 carrots, cut into thin strips
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 scotch bonnet peppers, thinly sliced
- 1 cup of white vinegar
- Vegetable oil
- Salt (optional if using all-purpose seasoning)
- 1 tsp black pepper
- 1 tbsp of fish or all-purpose seasoning
Please note the amount of ingredients required will depend on volume of fish being used
To prepare fish
- Rinse well and squeeze lemon or lime to cleanse. Season the fish with fish seasoning, salt and pepper. (You can marinate overnight or season on the day). Deep fry the whole fish, over a high heat, until crispy.
To prepare marinade
- Place the sliced onions, peppers, carrots, scotch bonnet and white vinegar in the small pan.
- Bring to boil and allow to simmer for a few minutes.
- Place the fish in a dish and pour the marinated vegetables over the fish.