Jamaican Escovitch Fish Lunch Box

Ingredients

• •1 1/2 lb red snapper fillets
• •1 tsp salt
• •1/2 tsp black pepper
• •1/2 cup all-purpose flour
• •1/2 cup vegetable oil
• •3/4 cup white vinegar
• •1 carrot, julienned
• •1 yellow onion, thinly sliced
• •1 red bell pepper, thinly sliced
• •1/2 Scotch bonnet pepper, sliced
• •6 allspice berries
• •4 cups cooked rice

Directions

1. 1Season red snapper with salt and black pepper and coat lightly with flour.
2. 2Pan-fry the fish in vegetable oil for 4–5 minutes per side until crisp and cooked through.
3. 3Simmer vinegar, carrot, onion, bell pepper, Scotch bonnet, and allspice for 4 minutes.
4. 4Place the fried fish in lunch containers beside cooked rice.
5. 5Spoon the warm escovitch vegetables and vinegar over the fish.
6. 6Cool completely before sealing for a packed lunch.

💡 Cool the fish before closing the container so trapped steam does not soften the crust.

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