Jamaican Escabeche Fish
Ingredients
| 2 lbs whole red snapper or you may use any white fleshed whole fish or fillets desired. | ||
| 1 and 1/2 cups white vinegar | ||
| 1/2cup water | ||
| 1 large red onion, sliced | ||
| 1 carrot, cut into Julienne | ||
| 1 rib of celery, sliced | ||
| 1/2 cup sugar | ||
| 1 tbs kosher salt | ||
| 8 large peppercorns | ||
| 1 bay leaf | ||
| Parsley, chopped for garnish |
This dish has Spanish origins and is basically pickled fish covered with a spicy marinade. It takes about 24 hours to cure, but it worth the wait. Most any white fleshed fish is a good choice.
Directions:
- Combine fish with vinegar, water onion, carrot, celery, sugar, salt, peppercorns and bay leaf in a large non reactive pan.
- Simmer covered for 15 minutes.
- In a non reactive bowl place fish and pour over marinade.
- Cover tightly and let marinate in refrigerator for 24 hours.
- Remove from refrigerator and let return to room temperature.
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