Jamaicanby TheMealDBEscovitch FishServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 Pounds Red Snapper1/2 cup Vegetable Oil1 clove peeled crushed Garlic1/2 tsp Ginger2 sprigs Thyme1 Bay Leaf0.5 Red Pepper0.5 Yellow Pepper1 sliced Onion1 chopped Carrots1 tbs Sugar1/2 tsp Allspice1 tsp Worcestershire Sauce1 Scotch Bonnet1 Lime3/4 cup Malt Vinegarpinch PepperStepsStep-by-step0 of 5 done1Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.2In 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. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil3Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn4Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.5Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.Source: TheMealDB
