BACKAYARD

  • BAY Chef - Escoveitch Fish

    Escoveitch Fish

    Ingredients

    1 whole fish (Talapia) or 2 large fillets Red Snapper
    100ml (3 fl. oz) Walkerswood Escoveitch Sauce
    1 onion, sliced in rings
    1 sprig of fresh thyme, chopped
    1 glove garlic, minced
    flour for coating fish
    salt and pepper to taste
    oil for frying

    Method

    Season fish with thyme, garlic, salt & pepper. Heat oil in large skillet. Dust fish with flour and fry until crisp. Heat onion rings in Escoveitch sauce (include pickled pieces) in a sauce pan. Place fish on serving plate & pour hot sauce over. Serve hot or cold.

    Serves 2.

     

    Recipe via caribbeanchoice.com

    Photo via ko-ko-nutz.com


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