Escovitch Fish

🛒 Ingredients

• Red Snapper Fillet 180 g · 234 kcal
• Vegetable Oil 25 g · 225 kcal
• White Vinegar 40 g · 12 kcal
• Water 50 g · 0 kcal
• Onion, sliced 80 g · 32 kcal
• Carrot, julienned 30 g · 12 kcal
• Red Bell Pepper, sliced 30 g · 9 kcal
• Green Bell Pepper, sliced 30 g · 9 kcal
• Scotch Bonnet Pepper 8 g · 3 kcal
• Pimento Seeds (Allspice) 2 g · 6 kcal
• Fresh Thyme Sprigs 5 g · 1 kcal
• Garlic Powder 2 g · 7 kcal
• Black Pepper 1 g · 3 kcal
• Onion Powder 2 g · 7 kcal
• All-Purpose Seasoning 5 g · 5 kcal

👨‍🍳 Instructions

1. Clean and pat dry the fish fillets. Make a few shallow diagonal cuts on both sides of the fish if using whole fish. Season generously with salt, black pepper, garlic powder, onion powder, and all-purpose seasoning.
2. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until hot. Carefully place the seasoned fish into the hot oil and fry for 5-7 minutes per side, until golden brown and cooked through.
3. Once cooked, remove the fish from the oil and drain on paper towels. Set aside.
4. In a separate pot, combine white vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
5. Add the sliced onions, julienned carrots, sliced red and green bell peppers, scotch bonnet pepper, pimento seeds, and fresh thyme sprigs to the simmering liquid. Cook for 3-5 minutes until vegetables are slightly tender but still have a bite.
6. Remove the pot from heat and allow the pickled vegetable sauce to cool slightly. Pour the warm sauce over the fried fish, ensuring all the vegetables and liquid cover the fish.
7. Serve immediately, or allow the fish to marinate in the sauce for a few hours or overnight in the refrigerator for enhanced flavor. Escovitch fish can be enjoyed warm or at room temperature.