Escovitch Fish

Escovitch Fish

Difficulty Level


  • 4 green peppers, hot or mild, sliced lengthwise into thin strips
  • 2 onions, thinly sliced
  • 4 carrots, thinly sliced
  • 2 bay leaves, crushed
  • 6 tablespoons olive oil
  • 1/2 cup vinegar
  • Salt, freshly ground pepper to taste
  • 2 pounds snapper or other white fish fillets


(Jamaica). Put the sliced peppers, onion, carrots, bay leaves, 2 tablespoons olive oil, vinegar, 2 cups water, salt, and pepper into a saucepan. Cover and simmer for about 20 minutes. Meanwhile heat the remaining 4 tablespoons olive oil in a skillet and saute the fish fillets until thev are golden brown. Drain and put into a serving dish. Pour the hot sauce over the fish. Serve hot or cold. Serves 6.

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