Escovitch Fish (Gluten & Wheat Free)

Ingredients

• 4 6-oz Red snapper fillets
• 1/4 cup Tapioca starch
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Vegetable oil
• 1 large Onion
• 1 large Carrot
• 1 large Bell pepper
• 1 small Scotch bonnet pepper
• 1 cup White vinegar
• 1/2 cup Water
• 1 tbsp Sugar
• 5 whole Allspice berries
• 2 leaves Bay leaves

Instructions

1. 1Season the red snapper fillets with salt and pepper, then dredge in tapioca starch.
2. 2Heat vegetable oil in a large skillet over medium-high heat.
3. 3Fry the fish fillets for 4-5 minutes per side, until golden brown and cooked through. Set aside.
4. 4In the same skillet, sauté the onion, carrot, and bell pepper until softened.
5. 5Add the Scotch bonnet pepper, white vinegar, water, sugar, allspice berries, and bay leaves.
6. 6Bring to a simmer and cook for 5 minutes.
7. 7Pour the escovitch sauce over the fried fish fillets.
8. 8Marinate for at least 30 minutes before serving.

Substitutions

Related Guides