Escoveitched fish recipe
4tsp ground black pepper
3 limes (or 150ml lime juice)
1 finely sliced chilli pepper (ideally scotch bonnet)
1 green pepper
2 cups of vinegar
1 teaspoon of ground pimento (allspice) or 12 whole pimento beans
1/2 tsp of black pepper corns
Preparation - the fishIf the fish has not been scaled then scale by drawing a knife against the grain of the scales until all of the scales have been removed. This may require a small amount of force (don't worry about breaking the skin - it's pretty tough)
Place half a litre or water in to a bowl and add the lime juice.
Wash the fish in this water and set on paper towels to dry.
Preparation - the Escoveitche marinadeFinely slice the onions, carrot, scotch bonnet pepper and green pepper
Place in to a saucepan along with the vinegar, pimento and peppercorns
Bring to the boil then allow to simmer until the onions are tender.
Marinating the fishAllow the sauce to cool then pour about half over the fish, ensuring each piece is evenly coated with the marinade.
Leave to stand in the fridge overnight.
Cooking the fishTake the fish out of the marinade and coat with salt and pepper.
Grill under a medium heat - 10 minutes each side should be enough.
ServingServe with Bammies, fresh salad and the rest of the sauce.
N.B. for illustrative purposes only one fish is shown in the pictures above. Several fish of this size would be required to make up the 3lb of weight.
© 2006 Jamaica Travel and Culture .com