Escovitch Fish with Bammy (Egg-Free)

Instructions

1. 1Pat the 2 6 oz Red snapper fillets dry with paper towels. Heat 0.25 cup Vegetable oil in a 30.48 cm skillet over medium-high heat until shimmering, about 175°C. Carefully place the fillets in the hot oil and pan-fry for 4-6 minutes per side, until golden brown and the internal temperature reaches 63°C. Remove the fish from the skillet and set aside.
2. 2While the fish is cooking, prepare the escovitch sauce. Thinly slice the 1 medium Onion, 1 medium Carrot, and 1 medium Bell pepper. Finely mince 0.25 small Scotch bonnet pepper (wear gloves if sensitive).
3. 3In a medium saucepan, combine the 0.5 cup Vinegar, sliced onion, sliced carrot, sliced bell pepper, minced Scotch bonnet pepper, and 5 Allspice berries. Bring the mixture to a simmer over medium heat, about 120°C.
4. 4Reduce the heat to low and let the escovitch mixture simmer gently for 10 minutes, stirring occasionally, until the vegetables are slightly softened. The sauce should smell fragrant.
5. 5Place the pan-fried Red snapper fillets onto a serving platter. Pour the hot vinegar and vegetable mixture evenly over the fish. Let the fish marinate in the escovitch mixture for at least 30 minutes at room temperature to allow the flavors to meld.
6. 6Prepare the bammy. Heat a dry non-stick skillet or griddle over medium heat, about 175°C. Place the 2 pieces of Bammy in the hot skillet and cook for 3-5 minutes per side, until heated through and lightly golden.
7. 7Serve the marinated Escovitch Fish immediately with the heated Bammy on the side.

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