Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables

Recipe by Deantini
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper.
  • Heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter.
  • Add remaining 2 tablespoons of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes.
  • Add vinegar to pan and cook until evaporated. Season with salt and pepper.
  • Pour vegetables over fish.
  • Serve with lime wedges to squeeze over.
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