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.
Back to Recipe List...
Recipe Section Home
| Add a Recipe
| Discuss Recipes & Cooking
| Request a Recipe
Previous Recipe |
New Articles |
New Recipes |
Active Topics |
New Links |
Announcements & What's New
CaribbeanChoice.com - Your Gateway to the Caribbean
One Love. One People. All Caribbean!™
Proverb: There is more in de motar dan de pestle.
Meaning: There is more to the issue than appears on the surface.