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   Thursday, November 26, 2015 

Escoveitch Fish


1 whole fish (Talapia) or 2 large fillets Red Snapper
100ml (3 fl. oz) Walkerswood Escoveitch Sauce
1 onion, sliced in rings
1 sprig of fresh thyme, chopped
1 glove garlic, minced
flour for coating fish
salt and pepper to taste
oil for frying


Season fish with thyme, garlic, salt & pepper. Heat oil in large skillet. Dust fish with flour and fry until crisp. Heat onion rings in Escoveitch sauce (include pickled pieces) in a sauce pan. Place fish on serving plate & pour hot sauce over. Serve hot or cold.

Serves 2.

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