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    You are in: Home / Recipes / Afro-Caribbean Escoveitch Fish Recipe
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    Afro-Caribbean Escoveitch Fish

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    6 mins

    15 mins

    fluffernutter's Note:

    Allspice, black pepper and habanero give a wonderful Island-y flavor to lightly fried fish. Hot but not too spicy -- the kind of meal that demands a blender of tropical drinks! Snapper works well. I keep meaning to try tilapia. Prep time is the overnight marinating time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Squeeze the lemons into a bowl of water and use the water to rinse the fish. Pat it dry thoroughly.
    2. 2
      Combine salt and pepper on waxed paper or a plate. When fish is completely dry, pat a little of the salt mixture into each side of the fish. Heat the oil and fry the fish until nicely crisp. Arrange fish in a deep dish such as a Pyrex baking dish.
    3. 3
      Combine vinegar, onions, peppers, and allspice in a saucepan. Bring to a boil and simmer until onions are tender. Let cool completely. Pour over fish. Refrigerate overnight. Serve cold or at room temperature.

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    Nutritional Facts for Afro-Caribbean Escoveitch Fish

    Serving Size: 1 (536 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 643.6
     
    Calories from Fat 289
    44%
    Total Fat 32.1 g
    49%
    Saturated Fat 4.5 g
    22%
    Cholesterol 126.1 mg
    42%
    Sodium 2551.9 mg
    106%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 4.3 g
    17%
    Sugars 3.7 g
    14%
    Protein 71.6 g
    143%

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