Rating: 5 stars
18 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

Recipe Summary

cook:
15 mins
total:
25 mins
prep:
10 mins
Servings:
2
Yield:
1 whole fish
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.

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  • Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.

  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.

  • Serve fish topped with onion mixture spooned over the top.

Nutrition Facts

770 calories; protein 70.3g; carbohydrates 4.9g; fat 50.9g; cholesterol 124.8mg; sodium 1035.7mg. Full Nutrition
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