Escoveitched Fish

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FISH:
  • Rinse the Tilapia filets with water and sprinkle generously with lime juice.
  • Let sit for 20 minutes.
  • Pat dry and sprinkle each piece generously with seasoned salt and black pepper.
  • Pour the flour into a shallow bowl and dredge each piece lightly, shaking off excess.
  • Set aside.
  • Heat about 1/2 inch of peanut oil in a frying pan until hot (but not smoking) and fry fish until light golden brown, about 3 minutes per side.
  • Remove fish and drain on paper towels, then arrange in a single layer in glass dish.
  • MARINADE:
  • In a non-reactive saucepan, combine all remaining ingredients, from vinegar to black peppercorns, and bring to a boil, then reduce heat to medium and simmer for about five minutes until vegetables begin to soften.
  • Remove from heat and cool to lukewarm, about 20 minutes, then pour 3/4 marinade over the fish. (If you add it while still very hot, it will cook the fish more and turn it to mush.).
  • Arrange fish so all pieces are evenly covered with mixture.
  • Allow to marinate for at least eight hours or overnight in refrigerator, but serve at room temperature.
  • When serving fish, serve the remaining marinade on the side.
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