Escovitched Fish Recipe
Servings: 6
Ingredients
- 2 lb tilapia or possibly red snapper fillets
- 1/2 c. all-purpose flour
- 1/2 tsp each salt and pepper
- 2 Tbsp. vegetable oil (approx) Pickling Liquid
- 1 x Scotch bonnet pepper, seeded
- 1 x chayote
- 1 x carrot
- 1 lrg red onion, sliced
- 1 c. apple cider vinegar
- 12 whl allspice
- 6 x peppercorns
- 1 tsp granulated sugar
- 1 pch salt
Directions
- Pat fillets dry. In pie plate, whisk flour with salt and pepper; dredge fish in flour mix to coat all over, shaking off excess. Place on waxed paper-lined baking sheet.
- Heat large nonstick skillet over medium heat; brush generously with oil. Fry fish, in batches and adding more oil as necessary, till golden and crisp, about 3 min per side. Drain on paper towel-lined tray. Arrange in single layer in glass baking dish.
- PICKLING LIQUID: Slice pepper thinly. Cut chayote and carrot into 1/4-inch matchstick strips. Place in saucepan; stir in onion, vinegar, 1 c. water, allspice, peppercorns, sugar and salt. Bring to boil; pour over fish. Let cold for 30 min. Cover and chill for at least 2 hrs or possibly for up to 1 day. Serve cool.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 65 | 26% |
| Total Fat 7.29g | 9% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.12g | |
| Cholesterol 76mg | 25% |
| Sodium 309mg | 13% |
| Potassium 595mg | 17% |
| Total Carbs 13.07g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.91g | 2% |
| Protein 31.98g | 51% |
