Escovitch Fish

• Red Snapper2 Pounds
• Vegetable Oil1/2 cup
• Garlic1 clove peeled crushed
• Ginger1/2 tsp
• Thyme2 sprigs
• Bay Leaf1
• Red Pepper0.5
• Yellow Pepper0.5
• Onion1 sliced
• Carrots1 chopped
• Sugar1 tbs
• Allspice1/2 tsp
• Worcestershire Sauce1 tsp
• Scotch Bonnet1
• Lime1
• Malt Vinegar3/4 cup
• Pepperpinch

Instructions

1. 1

   Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning.

2. 2

   I used creole seasoning.

3. 3

   Set aside or place in the oven to keep it warm until sauce is ready.

4. 4

   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.

5. 5

   Remove fish and set aside.

6. 6

   Drain oil and leave about 2-3 tablespoons of oil Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes.

7. 7

   Add vinegar, mix an adjust salt and pepper according to preference.

8. 8

   Let it simmer for about 2 more minutes.

9. 9

   Discard bay leave, thyme spring and serve over fish with a side of this bammy.

10. 10

    You may make the sauce about 2 days in advance.