Escovitched Fish

Yield: 1 servings

4 lg Snapper
2 Limes or lemons; sliced in-half
1 tb Salt
1 tb Ground black pepper
30 g Plain flour
8 Floz coconut oil
1 Bay leaf
4 Floz malt vinegar
2 lg Onions; sliced
2 Hot peppers; sliced
2 Sweet peppers; (green and-red); seeded and cut into; rings
4 Carrots; cooked and sliced
1 ts Allspice

Clean and wash fish thoroughly in cold water, rub lemon or lime over each
fish. Rinse and pat dry with paper towels. Season fish with salt and pepper
and allow to stand for 30 minutes.

Dust fish with a thin coating of flour. Heat oil in a large frying pan.
When oil is hot fry the fish on both sides, until crisp and brown. Remove
fish and place on a dry plate to cool.

Combine the bay leaf, vinegar, allspice, onion and hot peppers in saucepan.
Cook until the onions are tender and then cool. Place the sweet peppers and
carrots on the fish then pour the mixture over the fish and cover. Marinate
for at least 2 hours before serving.