Escovitch Trout

Name: Escovitch Trout
Yield: Serves 4
Cuisine: Americas
Ingredients: 1 hot red chilli (ideally Scotch bonnet), deseeded and thinly sliced; 10 allspice berries, crushed; 250 ml (9 fl oz) cider vinegar; 150 ml (¼ pint) olive oil; 4 × 300 g (10½ oz) trout, gutted and scaled; 1 tsp pepper; 1 tsp salt; salt, to taste; 1 green pepper, deseeded and thinly sliced; 4 spring onions, green part only, cut into 2.5 cm (1in) pieces; ½ cucumber, cut into long strips; 1 garlic clove, finely chopped; 1 red pepper, deseeded and thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

This is a simple version of escovitch fish (the Caribbean version of what Europeans call escabeche fish). You can use whatever vegetables you have to hand; they pickle nicely in the dressing as the fish cooks.

Ingredients

4 × 300 g (10½ oz) trout, gutted and scaled
1 tsp salt

Americas
Dinner
Pescatarian
Gluten-free
Spicy

Method

Preheat the oven to 190°C/375°F/gas mark 5. Lay each trout on a generous piece of foil (the foil needs to be big enough to make a parcel round the whole fish). Season the trout inside with salt and pepper and stuff in the spring onion to give lots of fresh flavo