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LOCATION: Recipes >> Caribbean >> Pickled Fish 02

Print this Recipe    Pickled Fish 02

Escoveitch Fish
Jamaica

After cleaning 6 fishes, rub with juice of 2 limes, salt and pepper.
Fry in deep hot oil until brown. Drain and arrange on platter.

Meanwhile, cut 1 chocho into long thin sticks, 2 onions and 3 hot
peppers into rings. Add 1 cup vinegar, 2 tablespoons oil, 1 dozen
pimento seeds (whole allspice) salt to taste. Simmer for 10 minutes.
Pour hot pickle over fish.

Traditionally eaten with bammies (cassava) or festival (sweetened
and fried dough) at Sunday morning breakfast.

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