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

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