Congratulations to Glorious Nutrition and her winning dish “Escovitch fish with rice and peas”! A fabulous food hamper has just left Spoon Guru towers.

Escovitch fish with rice and peas
by Glorious Nutrition




  • 100g of Salmon fillets
  • 1 red bell pepper (sliced into strips)
  • 1 carrot (sliced)
  • 1 small onion (sliced into rings)
  • 3 tbs cooking oil
  • ⅔ cup of vinegar
  • 1 tsp hot pepper sauce
  • 1 scotch bonnet (chopped finely, seeds removed)
  • 10 allspice berries
  • 3 tbs dried cranberries

Rice & Peas

  • 1 can kidney beans (including liquid)
  • 1 can coconut milk
  • 1 ⅔ cup of water
  • 2 cloves of garlic (finely chopped)
  • 1 small white onion (chopped)
  • 2 scallion stalks (chopped)
  • 1 tsp dried thyme
  • 1-2 tsp salt
  • 1 tsp black pepper


Fry fish with a little oil (5 minutes each side). Take fish out of pan and place on paper towel to drain oil. Put vinegar and oil into a saucepan and bring to a boil. Add carrots and let simmer for about 1 minute. Add red and green bell peppers a simmer for 1 minute. Add onion and simmer for 5 minutes. Add scotch bonnet pepper and stir. Place fish onto a serving dish and spoon dressing on top.

Rice & Peas
Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Add liquid, beans, garlic, chopped onion and thyme to a large pot. Add salt and black pepper. Bring to a boil. Add rice and boil on high for 2 minutes. Turn heat to low and cook covered until all water is absorbed (15-20 minutes). Fluff with fork before serving.

Full nutritional analysis:

Click here to download the recipe including full nutritional analysis as a PDF.