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Soused Red Snapper Escovitch (Caribbean)

ingredients

serves 10
1.25 kg supremes of red snapper
600 ml water
100 ml white wine vinegar
50 ml olive oil
175 g julienne of green pimento
100 g strips of carrot
75 g sliced onion
25 g chopped chives
1 bayleaf
10 peppercorns
salt
olive oil
25 ml lime juice

method

1. Boil 600 ml water, 100 ml white wine vinegar, 50 ml olive oil, 175 g julienne of green pimento, 100 g strips of carrot, 75 g sliced onion, 25 g chopped chives, 1 bayleaf, 10 peppercorns and salt for 30 minutes.

2. Shallow fry 1.25 kg supremes of red snapper in olive oil, place into an earthenware dish and moisten with the court-bouillon with the addition of 25 ml lime juice.

3. Serve hot or chilled.

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