Escovitch Fish

1. 1

   Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.

2. 2

   In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil

   5–7 minutes
3. 3

   Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn

4. 4

   Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.

   2–3 minutes
5. 5

   Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.

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