Escoveitched Halibut
Author: 
Recipe type: Breakfast, Dinner, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A Jamaican dish that can be served for breakfast, lunch or dinner
Ingredients
  • 4 Halibut Fillets
  • ¼ Cup Flour seasoned with salt and pepper
  • Oil for frying the fish {about ¼-inch deep}
  • 1 Lime to wash the fish
  • 4 Tbsp White Vinegar
  • 4 Tbsp Water
  • 4 Tbsp Vegetable Oil
  • 1 Tsp Sugar
  • Pinch of salt
  • 1 Carrot, julienned
  • 1 Sweet Green Pepper, julienned
  • ½ Zucchini, julienned
  • 1 Small Onion, thinly sliced
  • ½ Scotch bonnet pepper, thinly sliced
  • 6-8 Pimento Berries
Instructions
  1. Wash the fish with water and juice from the lime
  2. Pat dry with a paper towel. Dust with seasoned flour. Fry and set aside
  3. In a warm skillet, add oil
  4. Add Onion, Carrot, Sweet Pepper, Scotch Bonnet Pepper, Pimento.
  5. Stir to soften vegetables
  6. Add vinegar, salt and sugar
  7. Add zucchini and a little water
  8. Allow to cook for about 15 minutes until the vegetables are softened
  9. Pour over fried fish
  10. Allow to marinade for a few hours
  11. Serve at room temperature
Notes
Alternative way to cook Escoveitch: Bring a cup of water and a cup of vinegar to a boil. Add vegetables, pepper, salt, sugar and pimento and cook until softened. Pour over fried fish and allow to marinade overnight or a few hours The Scotch Bonnet pepper can be cut up or placed in whole then removed before pouring other the fish
Recipe by Lovely Pantry at https://lovelypantry.com/2012/04/escoveitched-halibut/