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Fish Recipes - Caribbean Recipes - Seafood Recipes - Nevis Recipes - Salad Recipes - West Indian Recipes

 

 

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Escoveitched Fish Recipe - West Indian Style

Ingredients:

Recommended fish for this recipe: King Fish, Snapper, Jack, Cutlass, Sprats, Goat Fish.

3 lbs. fish sliced in 1/2 thick slices
4 teaspoons black pepper & 4 teaspoons of salt combined
2 or 3 limes or lemons
1 Scotch Bonnet or Habanero pepper cut in strips
2 cups cane or malt vinegar (white or brown)
1/2 cup oil for frying
1 teaspoon pimento seeds or whole allspice
2 large onions sliced into rings
1 Red Bell pepper sliced into rings
1/2 teaspoon whole black pepper grains
 

Cooking Method:

1. Wash fish thoroughly in water to which juice of the limes or lemons has been added. Dry thoroughly.

2. When absolutely dry, coat the fish both sides with the combined salt and black pepper and set aside on paper towels.

3. Heat oil in frying pan to boiling point and fry fish on both sides until nice and crisp.  Set fish aside in a deep Pyrex dish or other bowl.

4. In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains, and bring to a boil.  Simmer until onions are tender and remove from fire and cool.  Pour over fish and leave steeping overnight.

Note: If Sprats or Goat Fish are used, do not slice.


Caribbean, West Indian, and Nevis Recipes

Avocado Salad

Escoveitched Fish

Banana Bread

Fish Cakes

Banana Fritters

Lobster Salad

Caribbean Grilled Chicken

Mango Chutney

Conch Fritters

Potato Roti

Conch Salad

Rice And Peas

Curried Fish Steaks

Sweet Potato Pudding

Check out my Nevis Blog For Even More Recipes


 

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