Eskovitch Fish served at Reggae Soul Cafe

Recipe for Eskovitch Fish

Ingredients

Fish

3 snapper (or king fish) fillets

Pinch of salt

Pinch of pepper

¼ cup olive or corn oil

 

Sauce

½ cup carrots

½ cup cho cho

Teaspoon allspice

3 sprigs of fresh thyme

¼ cup vinegar

Chopped Skotch bonnet peppers (to taste)

Chopped green, yellow and red peppers are optional

Instructions

Heat oil in skillet while seasoning the fish.

Wash and pat dry the snapper fillets, then add salt and pepper on both sides, turning the fish over a couple of times to marinate in salt and pepper.

Place fish, skin side up, in hot oil.  Let cook for about 3-4 minutes or until nicely brown.  Then, turn over and let cook on other side for about 3-4 minutes or until nicely brown.

Once fish is cooked, take it out of an and place to the side.

Add carrots and cho cho to remaining oil in skillet.  Saute’ both for about 3 minutes then add allspice and thyme (on the sprigs or by pulling the leaves off).

Stir and let simmer.  Add vinegar and skotch bonnet peppers (if desired).  Let that simmer for 3-4 minutes then add the fish back into the skillet with the sauce.

Stir it, let it simmer for 3-4 minutes and serve.