Ginger Beer Escovitch
Escovitch is a traditional Jamaican dish that is enjoyed throughout Jamaica and the Caribbean. It is one of my personal favorites. The dish is a marrying of Mediterranean, Latin American and Caribbean cultures. You can use any fish of your choice, I chose whole Bronzino for the recipe. Rather than pickling the veggies in vinegar, I used Reeds Strongest Ginger Beer as the base of the marinade.
Ingredients
- 2 oz Premium Vodka
- 2 Bronzino whole and cleaned
- 2 scallions
- 6 sprigs of thyme
- 2 fresh limes
- For the Sauce
- 1 cup of Reed’s Zero Sugar Ginger Beer
- 1 clove of garlic thinly sliced
- 1 large Vidalia onions thinly sliced
- 1 medium carrot cut into matchsticks
- ½ red bell pepper thinly sliced
- ½ orange bell pepper thinly sliced
- ½ green pepper thinly sliced
- 1 scotch bonnet pepper, seeded and thinly sliced
Directions
- Preheat the broiler
- Prepare the fish by rinsing them in cold water. Gently pat them dry. Squeeze the juice of 1 lime all over one fish and repeat for the second fish. Fill the cavity of each fish with 3 sprigs of fresh thyme. Place fish into a large cast iron pan and broil for 5-7 minutes on each side. Remove from oven and set aside.
- Meanwhile in a large sauce pan add the ginger beer, garlic, onions, carrots and peppers. Cook uncovered for 7-10 minutes or until the vegetables are tender.
- Cover each fish with a generous helping of the Reeds Zero Sugar Ginger Beer vegetables and serve while warm.
- This recipe is a good source of fiber coming from the vegetables and a good source of heart healthy fats and protein coming from the fish.
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