Soused Red Snapper Escovitch (Caribbean)

Soused Red Snapper Escovitch (Caribbean) recipe

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Servings: 10
Calories: 185

Ingredients
 

  • 2 3/4 lb supremes of red snapper
  • 1 pint water
  • 3 1/3 floz white wine vinegar
  • 1 3/4 floz olive oil
  • 6 oz julienne of green pimento
  • 3 1/2 oz strips of carrot
  • 2 1/2 oz sliced onion
  • 1 oz chopped chives
  • 1 bayleaf
  • 10 peppercorns
  • salt
  • olive oil
  • 2 tsp lime juice

Instructions

  • Boil 600 ml water, 100 ml white wine vinegar, 50 ml olive oil, 175 g julienne of green pimento, 100 g strips of carrot, 75 g sliced onion, 25 g chopped chives, 1 bayleaf, 10 peppercorns and salt for 30 minutes.
  • Shallow fry 1.25 kg supremes of red snapper in olive oil, place into an earthenware dish and moisten with the court-bouillon with the addition of 25 ml lime juice.
  • Serve hot or chilled.
Calories: 185 kcal
Carbohydrates: 3 g
Protein: 26 g
Fat: 7g
Saturated Fat: 1 g
Cholesterol: 46 mg
Sodium: 93 mg
Potassium: 604 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 2366 IU
Vitamin C: 20 mg
Calcium: 51 mg
Iron: 1 mg
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