Escovistish Snapper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 limes4 tbl Irie Fish Seasoning2 tsp Black pepper1 tsp Salt6 lb. Red Snapper fish (approximately 4 fish)15 g Scotch bonnet pepper600 g sesame oil for fryingTo prepare your pickled veggie garnish2 g peppercorns60 g Carrot43 g Sugar1 Med sweet onion15 g yellow pepper15 g red sweet pepper15 g green pepper60 ml vinegar15 ml butter
1 scale fish and remove guts do a light slice or X on one side of fish.
2 Clean fish with limes and cold water to ensure all guts removed
3 Season fish with irie fish seasoning ,black pepper and salt.
4 Let fish marinate for 30mins sealed in refrigerator
5 remove fish from fridge and set frying pan with oil to medium heat.
6 fry fish make sure there is enough oil for fish to be sugar aproixmenlty 4 minutes each side.(Do not over crowd the pan fry 2 fish at a time)
ONCE FISH IS FRIED COVER AND SET ASIDE FOR GARNISH.
7 peal carrot and cut sweet peppers , onion and carrots into julienne small strips about 3mm x 3mm x 25-50mm in size , slice scotch bonnet pepper also into brunoised fine square dice.
8 in a sauce pan put butter and whole peppercorns
9 when aroma of peppercorns is present add onion sweet pepper and let simmer for 2 limes add sugar vinegar and let simmer for another 1min and turn off heat and let stand for 15mins.
Serving Size: 4 Servings 663 g per fish with 23 g or garnish.
2 Clean fish with limes and cold water to ensure all guts removed
3 Season fish with irie fish seasoning ,black pepper and salt.
4 Let fish marinate for 30mins sealed in refrigerator
5 remove fish from fridge and set frying pan with oil to medium heat.
6 fry fish make sure there is enough oil for fish to be sugar aproixmenlty 4 minutes each side.(Do not over crowd the pan fry 2 fish at a time)
ONCE FISH IS FRIED COVER AND SET ASIDE FOR GARNISH.
7 peal carrot and cut sweet peppers , onion and carrots into julienne small strips about 3mm x 3mm x 25-50mm in size , slice scotch bonnet pepper also into brunoised fine square dice.
8 in a sauce pan put butter and whole peppercorns
9 when aroma of peppercorns is present add onion sweet pepper and let simmer for 2 limes add sugar vinegar and let simmer for another 1min and turn off heat and let stand for 15mins.
Serving Size: 4 Servings 663 g per fish with 23 g or garnish.
Nutritional Info Amount Per Serving
- Calories: 542.1
- Total Fat: 8.0 g
- Cholesterol: 183.1 mg
- Sodium: 919.5 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 1.3 g
- Protein: 100.5 g
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