Escovitch Dressing

Recipe courtesy Cook Like a Jamaican

Escovitch

Originally appeared in Issue 4

 

INGREDIENTS
½ each green and red bell pepper, julienned
1 medium carrot, julienned
1 small onion, sliced in rings
3 tbsp cooking oil (use leftover oil used to fry fish)
⅔ cup vinegar
10 pimento seeds (optional)
½ tsp salt
1 tsp pepper sauce
½ scotch bonnet pepper, seed removed
and chopped

DIRECTIONS
Cut vegetables and put aside.

Put vinegar and oil into a saucepan and bring to a boil. Add carrots and pimento seeds and let simmer for about 1 minute. Add salt, pepper sauce and bell peppers and simmer for 1 minute.

Add onion and simmer for about 3 minutes or until the onion is transparent. Add scotch bonnet pepper and stir.

Place fish into serving dish and spoon dressing on top.

Serves 4

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