Escoveitche de Pescado

Submitted by Missy Wombat

"This is a recipe originally from the Moosewood Restaurant book "Sundays at Moosewood restaurant". It originates from Anguilla. In my omnivorous days it was my favourite fish recipe and well worth the effort. Using allspice in the flour when frying fish is a great trick for any fish. Cook time includes marinading."

 

• Ready In: 24hrs 45mins
• Ingredients: 13
• Serves: 6

ingredients

• 1 1⁄2 lbs fish steaks or 1 1/2 lbs fish fillets (eg snapper, swordfish, cod)
• 2 -3 limes

• Marinade

• 1⁄2 cup olive oil
• 1⁄2 cup water
• 1⁄2 white vinegar
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon salt
• 3 onions, thinly sliced
• 1 red bell pepper, sliced
• 1⁄2 cup vegetable oil
• 1⁄4 teaspoon ground allspice
• 1 1⁄2 cups flour (white unbleached)
• 1⁄2 cup olive, coarsely chopped

directions

1. RInse and pat dry the fish.
2. Place in a nonreactice bowl or dish.
3. Squueze the limes and pour the juice over the fish.
4. Refrigerate, turning the fish occasionally to coat it with lime juice.
5. Combine the marinade ingredients in a saucepan and simmer on low heat for about 45 minutes.
6. Heat the vegetable oil on med-high heat in a frypan or wok.
7. Combine the allspice and flour in a big bowl.
8. Evenly coat each fish steak with the flour mixture.
9. Brown on both sides, then reduce the heat and cook for 10-15 minutes more until the fish is just done- do not overcook.
10. When the fish is done put it back in the casserole dish, sprinkle on the olives, pour the marinade over it, cover and refrigerae for several hours or overnight.
11. Serve cold.