Pickled white fish in Jamaica


February 1, 2015


1Heated 4 tablespoons of the oil in a large, heavy skillet and add the onion and pepper.

2Do this until the onions and peppers are soft.

3Remove with a perforated spoon and set aside.

4In the remaining oil in the pan, fry the white fish fillets until lightly brown on both sides, turning once.

5Remove the fillets out and arrange them in a large bowl.

6Place the onions and peppers on top of the fish.

7Put the water in a saucepan with the bay leaf, Ginger, peppercorns and foil.

8Season with salt and pepper and simmer 15 minutes.

9Add the remaining olive oil and vinegar and simmer for 2 minute standing.

10Strain the liquid and discard the bay leaf and spices road.

11Pour the strained liquid over the fish fillets, onions and peppers.

12This dish can be served hot, or it can be cooled and stored refrigerated for cold serving.

13Garnish with black olives and red peppers.


6 tablespoons olive oil

2 onions, thinly sliced

2 green peppers, seeded and sliced

1kg of white fish fillets

450ml water

1 laurierblad

1 piece fresh ginger, peeled and chopped

6 peppercorns

1 / 8 teaspoon mace

salt and freshly ground black pepper

150ml moutazijn

For garnish:

black olives

sweet red chilies