Monday, April 16, 2012


    Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy H-J's Thoughts where you can link up your posts every week.

 Escoveitched fish has always been a big favourite for my family and especially at Easter.  

2lb (1kg) fresh fish
juice of 2 limes
1/2 tsp salt
black pepper
cooking oil

1-2 cho chos chopped in strips
3 carrots chopped in strips
2 onions sliced
1 or 2 hot peppers
2 tablespoons pimento seeds
1 cup vinegar
1 tsp sugar

Wash the fish thoroughly with water and lemon or lime juice, then dry with a kitchen cloth or towel.  Sprinkle them well with salt and black pepper.  Heat plenty of oil in a frying pan and place the fish in the hot oil. Fry them on both sides until they are brown.  Drain them and arrange them in a container.

To prepare the pickle combine the vinegar, sliced onions, pepper, pimento seeds,sugar, oil, water, chocho and carrot strips and bring to a boil in a pot.  When the ingredients are tender remove from the fire and let it cool.  Pour over the fish.

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