Directions for: Sable Fish Escabeche Roti with Tarragon Mayo and Chopped Salad
Ingredients
2 lb(s) Black Cod (Sable Fish)
salt
black pepper
olive oil
2 limes
2 onions roughly sliced
2 scotch bonnet peppers - I would only pierce the skin of one or use other less violent peppers
1 Tbsp pimento berries (allspice)
2 cup vinegar
1 cup water
1 fennel bulb roughly chopped
2 Tbsp honey
4 Roti breads
Chopped red peppers, tomato, lettuce (Belgian endive works well), cucumber, red onion
1 cup mayonnaise combined with 1 tbsp chopped fresh tarragon
Directions
1. Cut the fish into 6 or 8 ounce pieces (with no bones or skin) so that they are easy to handle in a hot pan. Heat oil in pan and fry the seasoned fish on both sides until brown. Arrange in a deep dish and set aside.
2. Place the onion, peppers, pimento, fennel, honey, vinegar, juiced limes, water and salt to taste in a saucepan. Bring to a boil and simmer for two minutes and then pour this hot mixture over the fish. Leave to marinate in pickle for up to three days.
3. On a warmed Roti first spread the tarragon mayo, then a handful of the chopped vegetable salad and in the middle place a large, warmed piece of the pickled Sable fish.
4. Start folding a portion of the outside edge of the roti into the centre, turn 1/5 of a turn and fold again until the last and fifth fold - then roll the whole stuffed roti over onto this last fold. Cut in half and enjoy.
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