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Escovitch Fish
(Jamaica)
4 green peppers, hot or mild, sliced lengthwise into thin strips
2 onions, thinly sliced
4 carrots, thinly sliced
2 bay leaves, crushed
6 tablespoons olive oil
1/2 cup vinegar
Salt, freshly ground pepper to taste
2 pounds snapper or other white fish fillets
Put the sliced peppers, onion, carrots, bay leaves, 2 tablespoons
olive oil, vinegar, 2 cups water, salt, and pepper into a saucepan.
Cover and simmer for about 20 minutes. Meanwhile heat the remaining
4 tablespoons olive oil in a skillet and saute the fish fillets
until thev are golden brown. Drain and put into a serving dish.
Pour the hot sauce over the fish. Serve hot or cold. Serves 6.
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Pickled Fish 01