Fish

Escovistish Snapper is for Dinner.

Escovistish Snapper takes 60 minutes to prepare.

Escovistish Snapper takes 45 minutes to cook.

Escovistish Snapper makes 8 servings.

The ingredients for Escovistish Snapper are:

2 limes
4 tbl Irie Fish Seasoning
2 tsp Black pepper
1 tsp Salt
6 lb. Red Snapper fish (approximately 4 fish)
15 g Scotch bonnet pepper
600 g sesame oil for frying

To prepare your pickled veggie garnish

2 g peppercorns
60 g Carrot
43 g Sugar
1 Med sweet onion
15 g yellow pepper
15 g red sweet pepper
15 g green pepper
60 ml vinegar
15 ml butter

Here is how you make Escovistish Snapper:

1 scale fish and remove guts do a light slice or X on one side of fish. 2 Clean fish with limes and cold water to ensure all guts removed 3 Season fish with irie fish seasoning ,black pepper and salt. 4 Let fish marinate for 30mins sealed in refrigerator 5 remove fish from fridge and set frying pan with oil to medium heat. 6 fry fish make sure there is enough oil for fish to be sugar aproixmenlty 4 minutes each side.(Do not over crowd the pan fry 2 fish at a time) ONCE FISH IS FRIED COVER AND SET ASIDE FOR GARNISH.7 peal carrot and cut sweet peppers , onion and carrots into julienne small strips about 3mm x 3mm x 25-50mm in size , slice scotch bonnet pepper also into brunoised fine square dice. 8 in a sauce pan put butter and whole peppercorns 9 when aroma of peppercorns is present add onion sweet pepper and let simmer for 2 limes add sugar vinegar and let simmer for another 1min and turn off heat and let stand for 15mins.Serving Size:?4 Servings 663 g per fish with 23 g or garnish.

The nutritional information for Escovistish Snapper is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 542.1

• Total Fat: 8.0 g
• Cholesterol: 183.1 mg
• Sodium: 919.5 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 1.3 g
• Protein: 100.5 g

The dietary needs meet for Escovistish Snapper is Vegetarian