Escovitch Fish

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  • 2 pounds Snapper/Parrot Fish
  • 1/4 cups vinegar
  • 4 cups water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic, crushed
  • 1 cup vegetable oil


  • Clean fish in a mixture of vinegar and water; pat dry with absorbent paper. Combine salt and black pepper and use to season the fish. Cover and allow to marinate
  • Heat the skillet over medium flame and add vegetable oil. Add crushed garlic and fry to release flavour. Add fish and fry until lightly browned on both sides; drain on absorbent paper. Arrange on a serving platter and drizzle with Escovitch Sauce



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