Ginger Beer Escovitch

• Ingredients for Fish
• 2 Bronzino (whole and cleaned)
• 2 Scallions
• 6 sprigs Thyme
• 2 Fresh Limes
• Ingredients for Sause
• 1 cup Reed's Zero Sugar Ginger Beer
• 1 Clove of garlic thinly sliced
• 1 Large Vidalia onion thinly sliced
• 1 Medium carrot cut into matchsticks
• 1/2 Red bell pepper thinly sliced
• 1/2 Orange bell pepper thinly sliced
• 1/2 Green pepper thinly sliced
• 1 Scotch bonnet pepper, seeded and thinly sliced

1. Preheat the broiler
2. Prepare the fish by rinsing them in cold water. Gently pat them dry. Squeeze the juice of 1 lime all over one fish and repeat for the second fish. Fill the cavity of each fish with 3 sprigs of fresh thyme. Place fish into a large cast iron pan and broil for 5-7 minutes on each side. Remove from oven and set aside.
3. Meanwhile in a large sauce pan add the ginger beer, garlic, onions, carrots and peppers. Cook uncovered for 7-10 minutes or until the vegetables are tender.
4. Cover each fish with a generous helping of the Reed's Zero Sugar Ginger Beer vegetables and serve while warm.

ingredients, bronzino, scallions, thyme, fresh limes, ingredients, sugar, garlic, vidalia onion, carrot, red bell pepper, orange bell pepper, green pepper, scotch

Taken from food52.com/recipes/81399-ginger-beer-escovitch (may not work)