I was watching the Escovitch throwdown on Food T.V. the other night
and just had to try it.

From the recipes I googled and what I saw on the show this is what I
came up with.

I used onions, carrots, a scotch bonnet pepper, garlic, a bay leaf,
thyme, allspice berries, crushed red peppers, salt, vinegar, water,
lemon juice and whole peppercorns.
After I chopped the veggies I put them in a sauce pan with some oil.
http://i41.tinypic.com/34is7kk.jpg

Added the herbs and spices. Cooked until the veggies soften then added
the liquids.
http://i39.tinypic.com/1zgrozn.jpg

Once the veggies were ready, I lightly floured the fish, I used red
snapper, and fried.
http://i43.tinypic.com/dr2hqc.jpg

Spooned the spicy sauce over the fish and serve.
http://i40.tinypic.com/2mr5s1u.jpg

It was very tasty, but not as spicy and hot as I anticipated it to be.
I happened to buy two scotch bonnet peppers so I cut slits into the
remaining one; I then put the whole pepper into the leftover sauce
before I put it away last night.
Whew!!! it is way spicier tonight. Good thing I have more fish.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/20

On Jun 22, 11:06*pm, koko > wrote:
> I was watching the Escovitch throwdown on Food T.V. the other night
> and just had to try it.
>
> From the recipes I googled and what I saw on the show this is what I
> came up with.
>
> I used onions, carrots, a scotch bonnet pepper, garlic, a bay leaf,
> thyme, allspice berries, crushed red peppers, salt, vinegar, water,
> lemon juice and whole peppercorns.
> After I chopped the veggies I put them in a sauce pan with some oil.http://i41.tinypic.com/34is7kk.jpg
>
> Added the herbs and spices. Cooked until the veggies soften then added
> the liquids.http://i39.tinypic.com/1zgrozn.jpg
>
> Once the veggies were ready, I lightly floured the fish, I used red
> snapper, and fried.http://i43.tinypic.com/dr2hqc.jpg
>
> Spooned the spicy sauce over the fish and serve.http://i40.tinypic.com/2mr5s1u.jpg
>
> It was very tasty, but not as spicy and hot as I anticipated it to be.
> I happened to buy two scotch bonnet peppers so I cut slits into the
> remaining one; I then put the whole pepper into the leftover sauce
> before I put it away last night.
> Whew!!! it is way spicier tonight. Good thing I have more fish.


Where did you get the red snapper? Fresh? Frozen? Caught where? I
haven't seen it in years.


What is that wonderful pattern of that platter in last photo?
Gorgeous.

On Tue, 23 Jun 2009 06:14:56 -0700 (PDT), Kalmia
> wrote:

>On Jun 22, 11:06*pm, koko > wrote:
>> I was watching the Escovitch throwdown on Food T.V. the other night
>> and just had to try it.
snippage
>
>
>Where did you get the red snapper? Fresh? Frozen? Caught where? I
>haven't seen it in years.
Sorry the package has been thrown away. I can tell you it was not
farmed because I don't buy farmed fish. I don't know where it was
caught.
I bought it at my local Von's
>
>What is that wonderful pattern of that platter in last photo?
>Gorgeous.
Thank you. Actually it's a dinner plate. According to the back of the
plate It's called Gabrielle by 222 Fifth. Fine China, Porcelaine fine.
It makes me happy just looking at it.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 06/20