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Escovitch    CD  HD  West Indian  30mins plus cooling 


Serves 4   Cold  Fish  Hors d'oeuvre  Starter  Appetiser  Gluten Wheat Dairy free  Caribbean West Indies



2 Onions, thinly sliced 

2 Garlic Cloves, thinly sliced 

2 medium Carrots, cut into 12mm/1/2 inch slices 

1 Green Capsicum (sweet pepper), chopped into 12mm/1/2 inch squares 

1 Bouquet Garni 

120ml/4fl.oz. White Wine Vinegar 

2 tbsp Olive Oil 

12 Green Peppercorns 

1 teasp Salt 

240ml/8fl.oz. Cold Water 

450g/1lb Red Snapper Fillets 




1.  Place the onion, garlic, carrot, pepper, bouquet garni, vinegar, peppercorns, salt and the water in large saucepan together with 1 tablespoon of the oil. Bring to the boil then reduce the heat and simmer gently, uncovered,  for 15 minutes. 


2. Heat the remaining oil in a 1arge frying pan until hot and fry fish, in batches, for 3 minutes on each side until golden. Drain on kitchen paper.


3.  Remove the bouquet garni from the onion mixture and discard. 


4. Cut the fish into bite-size pieces, place on a serving plate then pour the hot onion mixture over the top.  Allow to cool before serving. 


  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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