Escovitch Fish

Rincer Poisson; rub with Citron or Citron vert, seasoned with Sel and Poivre or use your favorite seasoning

I used creole seasoning

Set aside or place in the oven to keep it warm until sauce is ready.

In large skillet Chauffer oil over medium Chauffer, until hot, Ajouter the Poisson, Cuire each side- for about 5-7 minutes until cooked through and crispy on both sides

Retirer Poisson and set aside

Égoutter oil and leave about 2-3 Cuillères à soupe of oil

Ajouter, bay leave, Ail and ginger, Remuer-Frire for about a minute making sure the Ail does not burn

Then Ajouter Oignon, bell peppers, Thym, scotch bonnet, Sucre, all spice-continue stirring for about 2-3 minutes

Ajouter Vinaigre, Mélanger an adjust Sel and Poivre according to preference

Let it Mijoter for about 2 more minutes.

Discard bay leave, Thym spring and Servir over Poisson with a side of this bammy

You may make the sauce about 2 days in advance.