Walkerswood Escovitch Pickle Sauce is a remnant of Jamaica’s Spanish Heritage. It is traditionally poured over fried fish, but has become popular on chicken and other seafood offerings which can be eaten hot or cold.
2 x 1lb whole Red Snapper (fillets are fine if you don’t want to deal with bones)
2 tbs – WALKERSWOOD ESCOVITCH PICKLE SAUCE
1 large onion – sliced
1 large sweet Pepper – sliced into thin strips
2 carrots – sliced into thin strips
2 cloves fresh garlic – crushed
1 sprig fresh thyme
2 tbs Flour ( to dust fish)
Juice of 1 lime
Oil for frying
Rub fish with lime juice and season with thyme, garlic, salt & pepper.
Dust fish with flour and fry in medium / high heat until golden brown and crisp.
Warm onions, sweet pepper and carrots in Escovitch sauce (include pickled vegetables)
Drain oil from fish and place on platter. Cover fish with warm pickle sauce.
This dish can be eaten hot or cold