ESCOVITCH SNAPPER
Provided by Food Network
Time 30m
Yield 4 to 5 servings
Number Of Ingredients 23
Steps:
- Heat the oil in a deep-fryer or cast-iron skillet to 350 degrees F.
- Score the fish on both sides with a knife. Sprinkle inside and out with the Seafood Spice Rub. Coat in batter if using (see Cook's Note).
- Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes.
- Serve with Escovitch Dressing.
- In a food processor, pulse together the pimento seeds, adobo, paprika, garlic powder, onion powder, cayenne, salt, black pepper and white pepper. Add the olive oil and process until the mixture has a deep red color, about 45 seconds.
- Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm).
JAMAICAN STYLE ESCOVITCH OF FISH WITH PICKLED VEGETABLES
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.
JAMAICAN FRIED SNAPPER
We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.
Provided by Chef Robert
Categories World Cuisine Recipes Latin American Caribbean
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
- Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
- Serve fish topped with onion mixture spooned over the top.
Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g
JAMAICAN ESCOVITCH FRIED RED SNAPPER
When we travelled from Kingston to Ocho Rios, I remember grabbing food from street merchants. We stuck our hands out of the car to buy bags of guinep, peppered shrimp, mangoes and coconut water. Guinep is a peculiar fruit. I snapped the leathery skin open to reveal a pulpy flesh reminiscent of lychee with notes of a sweet and sour. The fruit was mostly seeded, so we devoured a bag quickly. It was the perfect snack for travelling cross country. Roads were narrow, filled with potholes, and the drivers drove fearlessly around mountainsides. We ventured through Fern Gully, a magical winding road covered in a thick fern that was once a river. The starking sun rays bounced everywhere as it peaked through the greenery. When we reached the Ochie, we made a stop at Dunn's River Fall, the most popular waterfall in Jamaica. I would grab the hands of my brother and sister, while the freshwater gushed over our faces as we climbed the slippery waterfall rocks. Memories of Jamaica will always make it my piece of paradise.
Provided by Briana Riddock
Categories Caribbean
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Rinse and clean fish with juice from the lemon. Pat dry. Cut 3 diagonal lines across the sides of each fish.
- Mix spices sea salt, cracked black pepper, paprika, onion powder, garlic powder, celery powder, and cumin in a small bowl.
- Season the outside and inside cavity of the fish with the spice mix.
- Fill a large frying pan with oil, about ½ inch deep, to high heat.
- Season the oil by adding 6-8 pimento seeds and ½ of the scotch bonnet pepper (or a whole pepper for a more intense heat) into the oil. The scotch bonnet pepper will eventually turn black as it cooks. That's ok!
- Place fish in the frying pan away from you. Adjust the heat between medium and high to avoid the fish being burned.
- Fry for 5-6 minutes on each side. The fish should be slightly brown to blackened.
- Remove fish from frying pan and allow to drain on a plate lined with paper towels.
- Allow the oil to cool and strain, reserving ½ cup of oil. Discard remaining oil.
- In a large saucepan, warm reserved oil to medium heat. Add fresh oil if needed.
- Add onions, remaining allspice seeds, red pepper, green pepper, carrot, and remaining scotch bonnet pepper to lightly saute.
- Saute for about 5 minutes, you want the vegetables to keep their body and crunch.
- Add the rice vinegar, and cook for another 5 minutes.
- Place onions and pepper sauce over the fish.
- Serve with Jamaican Rice and Peas.
Nutrition Facts :
JAMAICAN ESCOVITCH - FISH SERVED W/SPICY MARINADE AND VEGETABLES
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
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.
RED SNAPPER ESCOVITCH
Make and share this Red Snapper Escovitch recipe from Food.com.
Provided by Peter Pan
Categories One Dish Meal
Time 27m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice pepper, onion and carrot into thin strips.
- Peel and finely mince ginger and garlic.
- Remove stem from cilantro and finely chop.
- Sprinkle fillets with seafood seasoning, salt and pepper to taste.
- Melt 2 tablespoons butter in a large saute pan, at medium heat setting.
- place fish in pan and cook for about 4 minutes.
- Turn fillets over and place in center of pan.
- Add lime juice and remaining butter.
- Place garlic, ginger, carrot, onions, bell pepper and cilantro around fish.
- Cover, reduce heat to low and cook for 5 to 6 minutes or until fish is firm and white.
- Serve immediately with angel hair pasta or steamed rice.
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KWAME’S ESCOVITCH SNAPPER RECIPE - FOOD & WINE
From foodandwine.com
Servings 6Total Time 45 minsCategory Snapper
- Combine onions, carrots, vinegar, garlic, ginger, chile, lime juice, allspice, and salt in a large bowl; toss to combine. Cover and refrigerate 6 to 24 hours.
- Combine oil, garlic, seasoned salt, thyme, and ginger in a blender; process until a smooth paste forms, about 2 minutes. Using a sharp knife, score fish skin in a crosshatch pattern. Rub oil mixture evenly on skin and in cavities of fish. Place fish on a large baking sheet; cover tightly with plastic wrap. Refrigerate about 2 hours.
SNAPPER ESCOVITCH RECIPE - NINA COMPTON | FOOD & WINE
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5/5 (2)Category SnapperServings 4Total Time 50 mins
- In a small bowl, mix the paprika with the cumin, 1 tablespoon of salt and 2 teaspoons of pepper. Using a small, sharp knife, make 3 to 4 shallow slashes on both sides of each fish. Season the fish inside the cavity and all over the outside with the spice mixture, rubbing it into the slashes.
- Line a large baking sheet with paper towels. In a very large skillet, heat 1/2 inch of oil until shimmering. Add half of the halved chile and 2 of the fish to the skillet. Cook over moderately high heat until browned and crisp on the bottom, 4 to 5 minutes. Using a large, thin spatula, carefully flip the fish and cook until browned and crisp on the other side, 4 to 5 minutes more. Transfer to the prepared baking sheet to drain. Repeat with the remaining halved chile and fish.
- Pour off all but 1/2 cup of the oil from the skillet; discard the chile. Add the bell peppers, onion, carrot, garlic, allspice, celery seeds, the minced chile and a generous pinch of salt and pepper. Cook over moderate heat, stirring occasionally, until just softened, 5 minutes. Add the vinegar. Cook, stirring occasionally, until the vegetables are tender, 5 minutes more. Season with salt and pepper.
- Transfer half of the pepper mixture to a blender and puree until smooth. Spread the puree on a platter and arrange the fish on top. Spoon the remaining pepper mixture over the fish, garnish with cilantro and serve right away.
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