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

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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of