Jamaican Escovitch Fish

Ingredients

• Snapper

  Fish, mixed species, raw

  48 oz or 1.36kg

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tbsp or 6g

• Limes

  Raw

  1 ½ fruit or 101g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¾ cup or 168g

• Bay leaf

  Dried

  1 ½ tbsp, crumbled or 3g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Raw

  1 ½ medium or 165g

• Organic Shredded Carrots

  Freshdirect

  100g

• Red bell pepper

  Sweet, raw

  ¾ medium or 89g

• Yellow peppers

  Sweet, raw

  ¾ pepper, large or 140g

• Thyme

  Fresh

  3 tbsp or 7g

• Scotch Bonnet Pepper

  Brooks Tropicals

  1 ½ pepper or 150g

• Allspice

  Spices, ground

  ¾ tsp or 2g

• Sugar

  White, granulated sugar

  1 ½ tbsp or 19g

• Vinegar

  Distilled

  1 ⅛ cup or 270g

Directions

1. Rinse fish; rub with lime, season with salt and pepper (or your favorite seasoning). I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
2. 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. Drain oil and leave about 2-3 teaspoons of oil.
3. Add bay leaves and garlic and stir-fry for about a minute making sure the garlic does not burn.
4. Then add onion, bell peppers, carrots, thyme, scotch bonnet, sugar and all spice. Continue stirring for about 2-3 minutes. Add vinegar, mix and add salt and pepper to taste. Let it simmer for about 2 more minutes.
5. Discard bay leaves, thyme sprigs and serve.