Escoveitche de Pescado Recipe

Directions:

1. RInse and pat dry the fish.
2. Place in a nonreactice bowl or dish.
3. Squueze the limes and pour the juice over the fish.
4. Refrigerate, turning the fish occasionally to coat it with lime juice.
5. Combine the marinade ingredients in a saucepan and simmer on low heat for about 45 minutes.
6. Heat the vegetable oil on med-high heat in a frypan or wok.
7. Combine the allspice and flour in a big bowl.
8. Evenly coat each fish steak with the flour mixture.
9. Brown on both sides, then reduce the heat and cook for 10-15 minutes more until the fish is just done- do not overcook.
10. When the fish is done put it back in the casserole dish, sprinkle on the olives, pour the marinade over it, cover and refrigerae for several hours or overnight.
11. Serve cold.