Ingredients:

• 1 whole fish (Tilapia or any fillets)
• 100ml Walkerswood Escoveitch Sauce
• 1 sprig Thyme, chopped
• 1 clove Garlic, chopped
• 1 onion, sliced in rings
• Flour to coat fish
• Salt and pepper to taste
• Oil for frying

Directions
Season fish with thyme, garlic, salt & pepper. Heat oil in large skillet. Dust fish with flour and fry. Warm onion rings and Escoveitch Sauce (included pickled pieces) in a saucepan. Pour sauce over fish. Serve hot or cold - traditionally with “Bammies” (Cassava cakes).

admin in Jamaican Recipes | on Saturday, March 29th, 2008 at 11:51 am.
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