It was quite a spicy and colorful treat a few evenings ago. I wasn’t in the mood to count calories. After all, it was another ‘cheat’ day of mine. So, what did I do? I went island mon! Yes, it was back to basics for yours truly. I reckon the celebratory mood was still within. You see, August 6 was the official day when Jamaica celebrated her 53rd year of independence. And I decided to continue in my way; in the kitchen.
I guess I just wanted an excuse to cook a favorite of mine. And though this dish is popular during the Easter period, it’s cooked all year-round. I love an escovitched fish dish. When growing up, it was a staple in our kitchen and is still is. Thus, I didn’t hesitate to do a ‘throw-down’ with my ‘catch’. The ingredients were:
- Snapper fish (2 whole) [cut into 3 slices]
- Canola oil for frying
- Pimento/all spice (1 tsp) [crushed]
- Carrot (1 large) [cut into strips]
- Bell peppers (wedges) [cut into strips]
- Onions (1 med) [sliced into circles]
- Scotch bonnet peppers
- Salt and black pepper to taste
- Thyme (stuffing)
- Sugar (1/2 tsp)
- Fish was rinsed and dried with paper towel. Then slices were seasoned with salt and black pepper to taste and stuffed with thyme for extra flavors.
- In a sturdy skillet, canola oil was added with a clove of garlic for flavor. Garlic was then discarded.
- Under medium heat, fish slices were fried on both sides until flaky on the inside and crispy on the exterior.
- Fish slices were drained on paper towel to remove excess oil.
- In small stockpot, vinegar, splash of water, fresh squeeze of lime,sugar, pinch of salt and black pepper, crushed pimento were added and brought to a boil.
- Vegetables and other spices were added. On low heat, pot with lid was simmered for approximately five minutes.
Fried fish slices were then topped with escovitched veggies and sauce. For extra color and additional veggies, I decided to add a few steamed okra in on the mix. Why not? It’s celebration.