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Escovitch Fish

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Escovitch Fish

• 2 whole small/medium sized Snappers, Parrot or Goat Fish cleaned, with tail and fins and insides removed
• 1 1/2 tsp. (7 ml) Salt
• 1 1/2 tsp. (7 ml) Pepper
• 1 ½ tsp. allspice
• 3 Garlic
• Cooking Oil
• White Vinegar
• 2 Onions
• 2 Scotch Bonnet Pepper/habanero
• 10 pimentos
2 stark of skallion and pinch of thyme
METHOD: 1. Wash fish in vinegar and water 2. Dry fish in paper towel and place on a plate. 3. Cut a small deep gashes on each side of the fish. 4. Rub salt , pepper , allspice on outside and in the cavities you made and on the outside. then put the fish on a plate or in a shallow bowl. 5. Place oil in a frying pan/sauce pan.turn it up to high for about 2-3 minutes. If oil not extremely hot then skin of fish will stick to pot and peel off. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil. 6. Place 2 cloves of Garlic in the pot and heat on high. 7. Remove garlic cloves from pot 8. Carefully place fish on its side in to the hot oil. (as many as the frying pan hold). 9. Fry crisp and turn down the heat as necessary. 10. Turn other side and fry –not too crispy. 11. Place fried fish on a plate with dry paper towels. 12. Slice onions, scotch bonnet pepper 13. Place onions, scotch bonnet pepper, thyme, scallions and pimento in a small pot with 1/3 cup of vinegar and water-1/2 and 1/2 mixture. 14. Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated) 15. Pour contents on the fried fish for a hot and spicy flavor

Escovitch Fish

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