Escovitch Fish Jamaican Food

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JAMAICAN STYLE ESCOVITCH OF FISH WITH PICKLED VEGETABLES



Jamaican Style Escovitch of Fish with Pickled Vegetables image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 28

1 1/2 cups malt vinegar
2 teaspoons garlic powder
2 tablespoons plus 2 teaspoons sugar
2 teaspoons onion powder
1 teaspoon ground dried oregano
2 tablespoons plus 1 teaspoon salt, plus more for seasoning fish
1 tablespoon pickling spice
1 teaspoon ground white pepper
1 red bell pepper, thinly sliced
1/4 cup vegetable oil, or more as needed
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1 Scotch bonnet pepper, pierced
6 (6-ounce) firm white fish fillets, such as grouper, tilapia, striped bass, or catfish
1 lime, juiced
Freshly ground white pepper
1 cup all-purpose flour
1 tablespoon Emeril's Original Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a medium nonreactive saucepan, combine the vinegar, sugar, 1 tablespoon plus 2 teaspoons of the salt, pickling spice, bell peppers, onion, garlic, and Scotch bonnet and bring to a boil. Reduce heat to a simmer and skim any foam that rises to the top. Simmer vegetables for 2 minutes; remove from heat and set aside until warm before serving. (Pickled vegetables may be made up to 3 days in advance and refrigerated in a nonreactive container until ready to serve. May be served warm or cold.)
  • When you are ready to cook the fish, place the fillets on a nonreactive plate or platter and squeeze the lime juice over the fillets. Let sit for several minutes then pat fillets dry. Season well on both sides with salt and freshly ground white pepper. In a shallow bowl, combine the flour, Essence, remaining 2 teaspoons of salt, garlic powder, onion powder, oregano, and white pepper and stir to combine. Dredge the fillets in the seasoned flour mixture and shake to release any excess.
  • Heat the oil in a large saute pan and, when hot, add the fish and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. (This will vary depending on the thickness of the fillets you are using.) Transfer fillets to a platter and spoon some of the pickled vegetables with pickling liquid over the fish. Serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

ESCOVITCH FISH



Escovitch Fish image

In Jamaica, escovitch is fish rubbed with garlic and allspice, shallow-fried until the skin crisps, then doused with hot vinegar, carrots, onions and wicked Scotch bonnets, all swirled together and bubbling. Leave the dish out at room temperature, the better for the vinegar to work its alchemy, creating not so much a sauce as sheer lushness. Francine Turone's mother would make escovitch in the morning and let it sit all day on the counter, the flavors intensifying with each hour. Come dinnertime, little effort was required beyond putting out plates - which makes it ideal, Ms. Turone says, when cooking for friends: "You can make it and then go away." Her version allows for boneless fillets instead of the traditional whole fish, and includes an unexpected ingredient, raisins, inspired by travels with her Italian husband and transposed from a Venetian snack of deep-fried sardines in vinegar.

Provided by Ligaya Mishan

Categories     seafood, main course

Time 30m

Yield 6 servings

Number Of Ingredients 19

2 pounds skin-on fish fillets from any light, sweet white-fleshed fish, such as black bass (see Tip), 1/2 to 1-inch thick
1/2 lime or lemon
1 1/4 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice or 5 whole allspice berries (see Tip)
1 cup all-purpose flour
Canola or other neutral oil, for frying
2 to 3 garlic cloves, crushed
1 to 2 whole Scotch bonnet chiles or habaneros, depending on desired heat
1 medium sweet onion, thinly sliced
1 large carrot, cut into thin 2-inch-long matchsticks
1 small chayote, peeled, halved, seeded and thinly sliced lengthwise
1 to 2 Scotch bonnet chiles or habaneros, seeded (depending on desired heat) and sliced
2 teaspoons whole allspice berries (optional; see Tip)
1/2 cup distilled white vinegar
1 tablespoon golden raisins, chopped (optional)
Good, crusty bread, such as sourdough or ciabatta

Steps:

  • Make the fish: Set the fish on a paper towel-lined baking sheet. Rub the cut lime all over the fish. Let the fish drain on the paper towels, then pat thoroughly dry.
  • In a small bowl, combine the salt, black pepper, garlic powder, onion powder and ground allspice, if using. Take two-thirds of this seasoning and rub it all over the fish. If using thicker fillets, cut small slits on both sides and rub the seasoning into the slits. In a shallow dish, mix the remaining seasoning with the flour for dusting the fish later.
  • Heat a large skillet over medium-high. Add 1/2 inch of oil, just enough to fry one side of the fish at a time. (The fish should not be submerged in oil.) Add the garlic to the skillet, along with the chiles and whole allspice berries, if using.
  • Lightly coat the fish on both sides with the seasoned flour, shaking off any excess. When the oil is hot, carefully lay the fish in the pan skin side down, making sure to leave space between the fillets and working in batches if needed. Let cook for 2 to 3 minutes, then turn the fish over and cook for another 2 to 3 minutes, until the skin is crispy. The fish should be cooked only about 80 percent of the way through, as the residual heat will continue to cook it after it's removed from the pan.
  • Set the cooked fish skin side up in a large rimmed dish that can fit all the fish without any overlap. Keep the dish close to the stove.
  • Make the topping: Pour all the oil and solids in the skillet into a bowl or measuring cup. Add 1 tablespoon of that oil to the skillet (discard the rest) and heat over medium-low. Add the onion, carrot, chayote, Scotch bonnets and allspice berries, if using. Cook, stirring often, for 2 to 3 minutes. Don't let the vegetables get too soft; they should still have a little bite to them.
  • Raise the heat to high, and add the vinegar and chopped raisins, if using. Working quickly before the vinegar reduces completely, swirl the pan to tumble together the ingredients and then carefully pour the hot bubbling mixture evenly over the fish. It should not swamp the fish, but reach only about a quarter of the way up the sides. Immediately and tightly cover the dish with foil.
  • Leave the dish on the counter out of direct sunlight for at least an hour or up to 12 hours, so the fish has time to absorb all the flavors. (It gets better the longer it sits.) Do not refrigerate before serving: The fish is meant to be eaten at room temperature. Serve with the bread for mopping up the sauce. Leftovers may be refrigerated overnight and gently reheated in a pan over low heat to loosen the sauce.

JAMAICAN ESCOVITCH - FISH SERVED W/SPICY MARINADE AND VEGETABLES



Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables image

Escovitch is the Jamaican version of the Spanish Escabéche (searing of meat or fish and adding to a vinegar salad, served cold or at room temperature). The fish is cooked and then a spicy marinade is added. I've used red snapper but you could use any other firm fish such as rainbow trout.

Provided by Deantini

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 red snapper fillets (or 2 whole red snapper)
1/4 cup vegetable oil
coarse salt and freshly cracked black pepper
2 leeks, sliced (white and light green only)
2 carrots, julienned
4 sprigs thyme, fresh
1 scotch bonnet pepper, minced
1 pinch ground allspice
2 tablespoons white vinegar
1 lime, cut in wedges

Steps:

  • Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper.
  • Heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter.
  • Add remaining 2 tablespoons of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes.
  • Add vinegar to pan and cook until evaporated. Season with salt and pepper.
  • Pour vegetables over fish.
  • Serve with lime wedges to squeeze over.

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