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Escovitch
Preparation Time: 25 minutes | Cooking Time: 25 minutes (plus cooling time)
Escovitch was originally Portuguese, but is now found in dozens of variations around the Caribbean islands. This is one of the most popular versions. You can serve it on individual plates, but most people prefer to put the whole serving dish in the centre of the table and allow their guests to pick from it with forks or toothpicks.
2 medium brown onions, sliced thinly
2 cloves garlic, sliced thinly
2 medium carrots, cut into 1cm slices
1 medium green pepper, chopped into 1cm squares
1 bouquet garni
1/2 cup white wine vinegar
2 tablespoons olive oil
12 green peppercorns
1 teaspoon salt
1 cup cold water
500g red snapper fillets |
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Place onion, garlic, carrot, pepper, bouquet garni, vinegar, 1 tablespoon of the oil, peppercorns, salt and the water in large saucepan. Bring to a boil; simmer gently, uncovered, 15 minutes.
Heat remaining oil in large frying pan; cook fish, in batches, 3 minutes on each side or until golden. Place fish on serving plate; cut fillets into bite-size pieces.
Remove bouquet garni from pan, discard. Pour vegetable mixture over fish; allow to cool before serving.
SERVES 4 |
