ESCOVEITCHED BRUNSWICK^® SARDINES

Ingredients

• 3 cans BRUNSWICK^® SARDINE STEAKS in SOYA OIL or SARDINES in OIL, drained
• ¼ cup sweet pepper, thinly sliced
• ½ cup onion, thinly sliced
• ¼ cup carrots, cut in small strips
• 1 cup vinegar
• Scotch bonnet pepper to taste
• 12 pimento seeds
• 1 tsp sugar
• Flour for coating sardines

Directions

1. 1In a saucepan combine vinegar, carrots, sweet pepper, onion and pimento seeds, and sugar.
2. 2Bring to a boil
3. 3Simmer until onions are tender.
4. 4Set aside.
5. 5Heat oil in frying pan; coat BRUNSWICK^® Sardines with flour and fry on both sides until golden brown.
6. 6To serve, pour prepared escoveitched sauce over BRUNSWICK^® Sardines.