Name: Escovitch
Ingredients: 4 md Onions, peeled, sliced paper-thin; 2 lg Carrots, scraped, sliced paper-thin; 2 md Green peppers, cut into strips 1/4"; 2 md Bay leaf; crumbled; 1/2 ts Red pepper; crushed; 1 tb Salt; Black pepper; freshly ground; 1/2 c White wine vinegar; 6 tb Olive oil; 2 c Cold water; 2 lb Red snapper; skinned, filleted

There can be no doubt whatever that the Spirit calls no person to do what the Word dictated by him, forbids. The Spirit cannot contradict himself. No human being is entitled to advance a specific call of the Spirit for him individually to do or teach something contrary to or beside the Scriptures previously given to the church… Hence, when a woman preacher professes to have felt this call that the Word distinctly precludes from the work…although we may ascribe her mistake to an amiable zeal, yet we absolutely know she is mistaken; she has confounded a human impulse with the Spirit’s calling.

Robert Dabney

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood	Caribbean	Appetizers, Caribbean, Jamaica, Seafood, New	8	Servings

INGREDIENTS

4	md	Onions, peeled, sliced paper-thin
2	lg	Carrots, scraped, sliced paper-thin
2	md	Green peppers, cut into strips 1/4"
2	md	Bay leaf; crumbled
1/2	ts	Red pepper; crushed
1	tb	Salt
		Black pepper; freshly ground
1/2	c	White wine vinegar
6	tb	Olive oil
2	c	Cold water
2	lb	Red snapper; skinned, filleted

INSTRUCTIONS

Combine onions, carrots, green peppers, bay leaves, red pepper, salt, and a
few grindings of black pepper in a 3- to 4-quart enameled or stainless-
steel saucepan.  Pour in the vinegar, 2 tablespoons of the oil and the
water, and bring to a boil over high heat. Reduce the heat to low, cover
tightly, and simmer for 20 minutes, or until the vegetables are tender but
not falling
apart.
Meanwhile, pour the remaining 4 tablespoons of oil into a heavy 10- to 12-
inch skillet and heat over moderate heat until a light haze forms above it.
Add a few fillets at a time, and cook them for 2 or 3 minutes on each side,
or until delicately brown.  As they brown, transfer the fillets to a large,
shallow heatproof serving dish.
Pour the hot vinegar mixturee over the fish, arranging the vegetables
evenly and attractively on top.  Serve immediately or cool to room
temperature, cover tightly, and refrigerate until thoroughly chilled.
Posted to MM-Recipes Digest V4 #080 by Bruce Hollinger
<mbhollin@ix.netcom.com> on Mar 19, 1997

A Message from our Provider:

“Christ gives Life!”