Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables

• 4 red snapper fillets (or 2 whole red snapper)
• 14 cup vegetable oil
• coarse salt and freshly cracked black pepper
• 2 leeks, sliced (white and light green only)
• 2 carrots, julienned
• 4 sprigs thyme, fresh
• 1 scotch bonnet pepper, minced
• 1 pinch ground allspice
• 2 tablespoons white vinegar
• 1 lime, cut in wedges

1. Rinse the snapper and pat dry with paper towels.
2. With a sharp paring knife, score the fish 3 times on skin side.
3. Season the fish with salt and pepper.
4. Heat 2 tablespoons of the oil in a large non-stick saute pan on medium-high heat.
5. Sear fish (in batches if necessary), skin side up until fish is browned.
6. Turn and sear for 1 minute on skin side.
7. Place on a platter.
8. Add remaining 2 tablespoons of oil to pan.
9. Saute leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes.
10. Add vinegar to pan and cook until evaporated.
11. Season with salt and pepper.
12. Pour vegetables over fish.
13. Serve with lime wedges to squeeze over.

red snapper, vegetable oil, salt, leeks, carrots, thyme, scotch, ground allspice, white vinegar, lime

Taken from www.food.com/recipe/jamaican-escovitch-fish-served-w-spicy-marinade-and-vegetables-373161 (may not work)