Escovitch Fish
Tutor: Mike Springer, chef
Join Mike Springer, award-winning chef and owner of Big Mike’s Calypso Kitchen, as he showcases the flavours of the Caribbean as he returns to the Virtual Village Hall to make a tasty fish dish, accompanied by a zingy crunchy salad.
This recipe serves 4 people.
Preparation
Allow fish to marinate for 6 hours overnight. Set out your ingredients and equipment.
Video time
40 minutes
Escovitch Sauce
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 carrots, cut into thin strips
- 1 onion, thinly sliced
- 1 clove garlic, sliced
- 1 cup white vinegar
- 1 tsp sugar
- 10 sprigs thyme
- 1 scotch bonnet pepper
Red Snapper
- 4 Fillets of Red Snapper (skin on, de-boned and de-scaled)
- 2 tbsp Jerk seasoning
- 6 tbsp Lime juice
- 3 tbsp Light Soy sauce
- 1 Bouquet Garni of fresh Thyme & Rosemary
- 5 tbsp Olive oil
- Medium sized non-stick frying pan or skillet
- 1x medium pot
- 3x chopping boards (one for fish, one for vegetables)
- 2x sharp knives
- 2x serving spoons
- 2x tablespoons
- 1x spatula
- Ix medium mixing bowl