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THE GLEANER’S EASTER COOKBOOK 2016

11

ENTREE

Ingredients

Fish:

2 pounds fish (whole or fillet)

1

/

4

cups vinegar

4 cups water

1tsp salt

1tsp black pepper

2 cloves garlic, crushed

1 cup vegetable oil

Sauce:

6-8 pimento berries (allspice)

1

/

2

cup bell peppers – cut into strips

1 large onion – cut into medium rings

1 cup carrot – julienned

2 Scotch bonnet peppers – cut into rings

pinch sea salt

1

/

4

tsp black pepper

1tsp white sugar

1 white cup vinegar

Method

1. Clean fish in a mixture of vinegar and

water; pat dry with absorbent paper. Com-

bine salt and black pepper and use to sea-

son the fish. Cover and allow to marinate.

2. Heat skillet over medium flame and add

vegetable oil.

3. Add crushed garlic and fry to release flavou. Add fish

and fry until lightly browned on both sides; drain on

absorbent paper.

4. Arrange on a serving platter and drizzle with escov-

eitched sauce.

Sauce:

1. Put all ingredients into a small saucepan, bring to the

boil and simmer for three or four minutes until the

onions are beginning to soften.

2. Pour the hot marinade over the fried fish, cover the

container and leave until it has cooled.

Escoveitched Fish