Name: Escovitch Fish
Ingredients: 4 green peppers, hot or mild, sliced lengthwise into thin strips; 2 onions, thinly sliced; 4 carrots, thinly sliced; 2 bay leaves, crushed; 6 tablespoon olive oil; 1/2 cup vinegar; Salt, freshly ground pepper to taste; 2 pound snapper or other white fish fillets

Escovitch Fish

Ingredients

4 green peppers, hot or mild, sliced lengthwise into thin strips
2 onions, thinly sliced
4 carrots, thinly sliced
2 bay leaves, crushed
6 tablespoons olive oil
1/2 cup vinegar
Salt, freshly ground pepper to taste
2 pounds snapper or other white fish fillets

Instructions

(Jamaica). Put the sliced peppers, onion, carrots, bay leaves, 2 tablespoons olive oil, vinegar, 2 cups water, salt, and pepper into a saucepan. Cover and simmer for about 20 minutes. Meanwhile heat the remaining 4 tablespoons olive oil in a skillet and saute the fish fillets until thev are golden brown. Drain and put into a serving dish. Pour the hot sauce over the fish. Serve hot or cold. Serves 6.