Escovitch Pickle Sauce...
Walkerswood Escovitch Pickle Sauce is a remnant of Jamaica’s Spanish Heritage. It is traditionally poured over fried fish, but has become popular on chicken and other seafood offerings which can be eaten hot or cold.
- Combine with olive oil to make a spicy Vinaigrette for Fresh salads or grilled vegetables.
(chilli world – www.chilliworld.com)
I bought this once too try cause I love walkerswood products and was blown away!! You might think I'm weird but I ended up drinking the last of the juice! My only complaint is availability. I can't find it anymore!! - Rob Scott
Taste Opinion: DIVINE !!
Heat Opinion: TOO HOT !!
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- 2 x 1lb whole Red Snapper (fillets are fine if you don’t want to deal with bones)
- 2 tbs – WALKERSWOOD ESCOVITCH PICKLE SAUCE
- 1 large onion – sliced
- 1 large sweet Pepper – sliced into thin strips
- 2 carrots – sliced into thin strips
- 2 cloves fresh garlic – crushed
- 1 sprig fresh thyme
- 2 tbs Flour ( to dust fish)
- Juice of 1 lime
- Oil for frying
- Rub fish with lime juice and season with thyme, garlic, salt & pepper.
- Dust fish with flour and fry in medium / high heat until golden brown and crisp.
- Warm onions, sweet pepper and carrots in Escovitch sauce (include pickled vegetables)
- Drain oil from fish and place on platter. Cover fish with warm pickle sauce.
- This dish can be eaten hot or cold
See More Recipes
WATER, CANE VINEGAR, ONIONS, SEA SALT, CARROTS, SCOTCH BONNET PEPPERS, ALL SPICE BERRIES, CITRIC ACID, GARLIC CLOVES, WHITE PEPPER, THYME
SERVING SIZE: 1 TBS / 15G
SERVINGS PER: 12
AMOUNTS PER SERVING
CALORIES FROM FAT: 0
TOTAL FAT: 0G (0% DV)
SODIUM: 410mg (17% DV)
TOTAL CARBOHYDRATE: 0G (0% DV)
VITAMIN A: 4% DV
VITAMIN C: 2% DV
PERCENTAGE DAILY VALUES (DV) ARE BASED ON A 2000 CALORIE DIET