Anguillan Style Escovitch Fish
Anguillan Style Escovitch Fish is a traditional dish from the beautiful Caribbean island of Anguilla. This flavorful and vibrant dish is a perfect representation of Anguillan cuisine, with its combination of fresh seafood and bold, spicy flavors.
Ingredients
- 4 whole fish (such as snapper or grouper), cleaned and scaled
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup vegetable oil
- 1 large onion, sliced
- 1 bell pepper, sliced
- 2 carrots, julienned
- 1 scotch bonnet pepper, thinly sliced
- 1 cup vinegar
- 1 teaspoon sugar
- 1 teaspoon allspice berries
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Season the fish with salt and pepper, then dredge in the flour, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the fish until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the onion, bell pepper, carrots, and scotch bonnet pepper. Cook until the vegetables are slightly softened, about 3-4 minutes.
- In a small saucepan, combine the vinegar, sugar, allspice berries, bay leaves, and thyme. Bring to a simmer and cook for 5 minutes.
- Pour the hot vinegar mixture over the cooked vegetables in the skillet. Let it simmer for 2-3 minutes.
- Place the fried fish in a serving dish and pour the escovitch sauce over the top. Serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Frying pan Skillet Saucepan
Tools
Tongs Knife Cutting board
Serving suggestions
Serve the Anguillan Style Escovitch Fish with a side of rice and peas for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add more scotch bonnet pepper to the escovitch sauce. Be cautious, as they are very spicy!
Cost
$20