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Escovitched Fish

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  • Total: 62min
    Preparation: 35min
    Cooking: 27min
  • Portions: 4.00
  • Difficulty: Intermediate

Utensils

  • Bowl
  • Papertowel
  • Skillet
  • Baking dish

Nutritional information

Ingredients

  • 1 Pound Snapper fillet
  • 10 grams MAGGI® Season-Up Fish
  • 1/2 Cup All-Purpose Flour
  • 1/2 Cup Carrots cut in thin strips
  • 1/4 Cup Onion cut in thin rings
  • 1/4 Cup Chayote, Fruit, Raw Cho-Cho, cut in thin strips
  • 2 Teaspoons Scotch Bonnet deseeded, finely chopped
  • 1/3 Tablespoon Pimento Berries crushed
  • 1 Teaspoon Thyme, Fresh leaves
  • 1 Cup Vinegar
  • 1/2 Cup Water
  • 1/2 Cup Vegetable Oil
  • 2 Tablespoons Granulated Sugar

Instructions

    1. In a mixing bowl marinate fish with 2tsp MAGGI SEASON UP, FISH FLAVOUR, set aside leave to marinate for 20 minutes.

    2. Escovitch Relish: In a saucepan, place 1tbsp of oil, allow to heat up. Sautee together carrots, onion, cho-cho, scotch bonnet peppers, pimento berries and thyme for approximately 2 minutes. Add vinegar, water and sugar, cook for 5 minutes. remove from heat

    3. Combine flour and remaining MAGGI SEASON UP, FISH FLAVOUR. Coat seasoned fish with flavour

    4. Heat the remaining oil in a deep frying pan. Fry coated fish on both sides until golden brown. Drain excess oil from fish by placing them on a baking tray lined with paper towel or greased proof paper.

    5. One oil is drained completely, place fish in a deep dish, pour escovitch relish over fish. cover and allow to sit for at least 15 minutes.

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