ESCOVITCH FISH
Ingredients:
2 lbs. fish cut and cleaned or 2 1b (fresh snapper, mackerel, or jack fish) or 5 whole medium sized snappers, cleaned, with the head and tail left on
1 lb. onions, thinly sliced
3 garlics
1/2 tsp. salt
1/2 c. cooking oil
1/4 lb. hot green peppers, sliced
1 tsp. ground black pepper
1 c. white vinegar
Pickle:
1 cucumber, or 1-2 cho chos (squash – chayote)
2 sliced onions
2 Panama or scotch bonnet peppers, sliced
2 tablespoons pimento berries
1 cup vinegar
salt Directions:
Wash and dry fish. Season with black pepper and salt. Heat frying pan (preferably a heavy one) then pour oil into pan and heat very well. When oil is very hot fry fish in it three minutes on each side. Do not turn until each side is done. Remove fish and place in flat casserole dish. Pour the oil from pan over fish. Pour vinegar, onions and pepper into hot pan and bring to boil. Pour this over fish and serve either hot or cold. Makes 5 servings. |
