Escovitched Fish Recipe

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0 votes | 1187 views
Servings: 12

Ingredients

Cost per serving $0.17 view details
  • 12 whl fish - (8 to 12 ounce ea) scaled and gutted (i.e. mullets, bass, snapper) Salt to taste Freshly-grnd black pepper to taste
  • 2 x limes juiced
  • 1/2 c. flour Vegetable oil for frying
  • 4 med onions sliced
  • 1 x Scotch bonnet pepper - (to 2) cut julienne
  • 1 x red pepper - (to 2) cut julienne
  • 1 c. water
  • 1 c. white vinegar
  • 1 Tbsp. sugar

Directions

  1. Rinse the fish with a mix of water and lime juice, pat dry, and then score the fish on both sides with a sharp knife. Salt and pepper the fish inside and out. Lightly dust the fish with flour.
  2. Heat 1/2-inch of oil in a skillet. Fry the fish in a single layer till golden brown and crisp. When all the fish are done, set aside.
  3. Pour off some of the oil leaving just sufficient to saute/fry the onions till softened. Then add in the Scotch Bonnet and red peppers, saute/fry 1 minute more. Pour the onion mix over the fish.
  4. In the same skillet bring water, vinegar, and sugar to a boil. Immediately pour over the fish. Let cold and chill.
  5. This recipe yields 6 to 12 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 151g
Recipe makes 12 servings
Calories 101  
Calories from Fat 13 13%
Total Fat 1.49g 2%
Saturated Fat 0.3g 1%
Trans Fat 0.0g  
Cholesterol 36mg 12%
Sodium 52mg 2%
Potassium 287mg 8%
Total Carbs 9.4g 3%
Dietary Fiber 0.9g 3%
Sugars 3.01g 2%
Protein 11.28g 18%
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