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Red Snapper Escovitch

Red Snapper Escovitch

Source: CLEO TV / CLEO TV

Ingredients

  • 1 2lb whole snapper
  • 2 tablespoons fresh lemon juice
  • Salt (to taste)
  • 1 teaspoon allspice
  • Black pepper
  • 2 cup of canola oil (or more depending on the size of the skillet)
  • 1 large carrot cut in rounds
  • 4 bay leaves
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • ¼ quarter pound of whole okra
  • 1 small Scotch bonnet sliced
  • 7 cloves of garlic chopped
  • 1 Spanish onion sliced
  • 1 teaspoon of minced ginger
  • ½ half a cup of light brown sugar
  • 1 teaspoon of ground coriander
  • pinch of white pepper
  • salt (to taste)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 1 quart canola oil or vegetable oil
  • .

Instructions

Season the fish with lemon juice, salt, all spice, salt and pepper and set aside. Place for large skillet with cooking oil over medium high heat. Place the season fish into the hot oil and cook for 5 minutes on each side until the skin is crispy and golden brown. Remove fish from the pan and set aside. In another skillet, take two tablespoons of the fish grease that you just fried the snapper in, and place in the large skillet. Add in the bay leaves, the ginger, garlic, light brown sugar, ground coriander, white pepper, salt and mix all ingredients. Add the fish stock, and Worcestershire sauce, and mix well. Add the sliced carrots, bell peppers, whole okra, Spanish onions, fish stock, red wine vinegar and mix. Let ingredients cook down until the vegetables are tender. Place the whole snapper into the sauce and serve.

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