Easy Caribbean Shop - Escoveitched Fish

Escoveitched Fish

Ingredients

3lb fish
4tsp salt
4tsp ground black pepper
3 limes (or 150ml lime juice)
1 finely sliced scotch bonnet pepper
2 onions
1 carrot
1 green pepper
2 cups of vinegar
12 whole pimento beans
1/2 tsp of black pepper corns

Preparation of Fish

Escoveitched fish - Scaling the fish If 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 of Escoveitche marinade

Preparing ingredients for the sauce Finely slice the onions, carrot, scotch bonnet pepper and green pepper

To make the sauce, 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 Fish

Escoveitched fish - Marrinading the fish Allow 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.