Peixe escovitch jamaicano frito

Ingredientes

• 2 (1.25 lb) snapper filets (cleaned)
• 1 lime (halved)
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 1/2 teaspoons allspice (ground )
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon all-purpose flour
• olive oil
• 1 tablespoon olive oil
• 1 large yellow onion (sliced 1/4 - 1/2 inch thick)
• 1 carrot (julienned)
• 1 red bell pepper (sliced 1/4 - 1/2 inch thick)
• 2 cloves garlic (minced)
• 1/4 teaspoon salt
• 3 sprigs thyme (stems removed)
• 1 teaspoon allspice (whole )
• 1 1/2 teaspoons sugar
• 1 cup water
• 1 cup white wine vinegar
• 1 scotch bonnet pepper (chopped (opitional) )

Modo de preparo

1. 1

   --- To prepare fish: ---

2. 2

   Rub fish with lime, then pat fish filets dry with a paper towel. In a small bowl mix together salt, black pepper, allspice, cayenne, garlic powder, and onion powder. Liberally season both sides of fish.

3. 3

   Using a heavy bottom skillet like cast-iron or heavy non-stick, turn heat on to medium-high. Fill with oil to approximately ⅓ of the height of your filets and heat oil until it reaches 350 degrees.

4. 4

   Once hot, lightly dust fish in flour and add to the skillet skin side down to fry for 2 to 3 minutes on each side. Fish is done once it turns opaque. Add fish to a casserole dish and set aside.

5. 5

   --- To prepare Escovitch Sauce: ---

6. 6

   In a separate skillet over medium-high heat, add onions, carrots, bell peppers, and garlic, and allow the vegetables to sweat for 2-3 minutes.

7. 7

   Add in thyme, scotch bonnet pepper, whole allspice, white wine vinegar, water, and sugar, and bring to a boil. Reduce heat to a simmer and continue to cook vegetables until they become tender - approximately 4-5 minutes. Remove from heat and let the sauce marinate for 5 additional minutes.

8. 8

   Pour sauce over the fish and serve warm. Alternatively, you can let the fish soak in the sauce overnight. Then reheat and serve the next day.