Escoveith of Snapper with Mini Bammy

Photo by Carlington Wilmot

Summer/Fall 2006

  • 6 ounces cleaned snapper filet
  • 2 carrots (sliced)
  • 2 medium onions (sliced in rings)
  • 2 scotch bonnet peppers (sliced)
  • 1 cup white vinegar
  • 4 teaspoons corn oil

Direction

  1. Season the fish with saltand pepper.
  2. Place 2 teaspoons of oil in a saute pan, oil should be hot but not smoking.
  3. Place fish inside the hot pan and cook for 2 minutes on each side. Take fish out of the pan and set aside (keep warm).

METHOD FOR THE ESCOVEITCH GARNISH

In a warm saute pan place 2 teaspoons of corn oil. Add carrots, onions and peppers. Cook for 30 seconds then add the vinegar and turn off the heat.

-By Martin Maginley

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com