Sorry, you need to enable JavaScript to visit this website.

Escoveitch Fish

1 2 3 4 5
Evaluate the recipe
Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Whatsapp Pinterest Print
Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Whatsapp Pinterest Print
  • 0 people already cooked this dish.
  • Total: 45min
  • Portions: 6
  • Difficulty: Easy

Ingredients

  • 3 Pounds Snapper
  • 2 Tablespoons Lime Juice
  • 3 Packs Maggi Season-Up! Powdered Seasoning Fish 10G Sachet
  • 2 Pieces Garlic (mince)
  • 1/4 Teaspoon Black Pepper
  • 1 Cup Vegetable Oil
  • 1 Cup Vinegar
  • 1/2 Cup Chayote, Fruit, Raw (julienne)
  • 1/2 Cup Carrot (julienne)
  • 1/2 Cup Onion (cut into rings)
  • 1/4 Cup Scotch Bonnet (cut into rings)
  • 1/4 Tablespoon Pimento Berries

Instructions

  1. Clean and rinse fish in lime juice and water; then season with MAGGI Season-Up Fish, garlic and black pepper.

  2. Heat oil in a frying pan, fry fish on both sides until golden brown and tender. Drain and set aside.

  3. Place all remaining ingredients in a saucepan, bring to a boil, and simmer for 5 minutes. Remove from heat and allow to cool. Spoon desired amount over the fish when serving.

Mark as cooked

Congratulation!
Your recipe was added to the cooked recipes.

Similar Searches

Inspiration and new ideas just for you

Enjoy

Click here to register

¿Quieres descargar recetarios?