Seafood - Escovitch Snapper recipes

Author: Joseph Wright  

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.

Escovitch Fish

Escovitch Fish
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
Total time: 30 minutes
Yields: 6 servings
Cuisine: caribbean
Number of ingredients: 19
Ingredients:
  • 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
How to cook:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Notes: Jamaican Style Escovitch Fish, The ideal fish to use for escovitch is the red snapper or the parrot fish, but you can also use Duration: 15:39

How to make Jamaican Style ESCOVITCH FISH!

Today we're learning how to make Deddy's HIGHLY REQUESTED Jamaican Style Duration: 23:39

JAMAICAN ESCOVITCH FISH| QUICK & SIMPLE RECIPE

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ESCOVITCH FISH| recipe jamaican style

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Escovitch Snapper

Get Escovitch Snapper Recipe from Food Network
Provided by: Food Network
Total time: 30 minutes
Cook time: 30 minutes
Yields: 5 servings
Cuisine: caribbean
Number of ingredients: 23
Ingredients:
  • Vegetable oil, for deep-frying
  • 1 whole snapper
  • 2 tablespoons Ena's Seafood Spice Rub, recipe follows
  • Batter, for coating fish, optional
  • Escovitch Dressing, for serving, recipe follows
  • 2 tablespoons ground pimento seed (allspice)
  • 1 tablespoon adobo powder
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon cayenne
  • 1 tablespoon sea salt
  • 2 tablespoons ground black pepper
  • 1 tablespoon ground white pepper
  • 2 to 3 teaspoons extra-virgin olive oil
  • 1 cup white vinegar
  • 1 tablespoon sugar
  • 6 to 8 pimento seeds (allspice)
  • Sea salt
  • 1 ounce carrot, shaved or julienned
  • 1 ounce sweet white or red onion, sliced
  • 4 to 5 Scotch Bonnet peppers, chopped
  • 1 sprig fresh thyme
How to cook:
  1. Heat the oil in a deep-fryer or cast-iron skillet to 350 degrees F.
  2. 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).
  3. Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes.
  4. Serve with Escovitch Dressing.
  5. 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.
  6. 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).
Notes: Jamaican Escovitch Fish, Jamaican Escovitch Fish is a dish where fried fish is topped with a spicy sauce and pickled vegetable medley. Jamaican Escovitch fish is one

JAMAICAN ESCOVITCH FISH

JAMAICAN ESCOVITCH FISH
JAMAICAN ESCOVITCH FISH
Provided by: JehanP
Yields: 0 servings
Number of ingredients: 16
Ingredients:
  • 2lbs snapper fillet
  • Juice of ½ lime
  • 1 1/2 tsp salt
  • ½ tsp black pepper
  • 1 tsp all purpose seasoning
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 carrots, cut into thin strips
  • 1 onion, thinly sliced
  • 1 clove garlic, sliced
  • ½ tsp Jamaican Pimento
  • 1 cup white vinegar
  • 1 tsp sugar
  • 10 sprigs thyme
  • 1 scotch bonnet pepper, seeds removed (I used Trinidad Pimento peppers)
  • Oil
How to cook:
  1. To prepare fish, rinse well. Squeeze juice of lime over fish then rinse. Season fish with 1 tsp salt, black pepper and all purpose seasoning. Deep fry fish over high heat. Place on a plate lined with paper towel to allow the oil to drain.
  2. To prepare the marinade place bell peppers, carrots, onion, clove, Jamaican pimento, white vinegar, thyme, sugar, ½ tsp salt and hot pepper. Bring to a boil, and then allow to simmer for about 3 minutes. Turn off heat and let it sit for 10 minutes. Next place the fish in a dish that you can store in the fridge overnight. Pour the marinated vegetables over the top of the fish and let sit until completely cool before placing in the fridge. Refrigerate overnight before serving.
  3. *I used Trinidadian Pimento Peppers in place of scotch bonnet pepper because Trinidad pimentos has the flavor of a hot pepper without the heat.
  4. **Trinidadian pimento peppers is not to be confused with the Jamaican Pimento. Trinidadian pimento pepper is a mild, sweet pepper with a spicy flavor while the Jamaican Pimento is a spice.
Notes: HOW TO MAKE JAMAICAN ESCOVITCH SAUCE RECIPE 2020, This escovitch sauce can be paired with fry fish and fry saltfish. ingredients for this quick and Duration: 6:35

Jamaican Escovitch Fish

Jamaican Escovitch Fish
This authentic Jamaican seafood recipe is traditionally made with red snapper sauteed with a sweet, tangy, and slightly spicy mixture of peppers, carrots and onions.
Provided by: Liz DellaCroce
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: caribbean,Jamaican
Number of ingredients: 16
Ingredients:
  • 4 snapper fillets (ideally red snapper)
  • 1 teaspoon seasoned salt
  • 1 tablespoon jerk seasoning (or your favorite seasoning such as Creole)
  • 1/2 teaspoon cayenne
  • 1/4 cup vegetable oil (or oil of choice)
  • 1 medium carrot (peeled and cut Julienne )
  • 1 medium onion (thinly sliced)
  • 2 bell peppers, any color (cored and sliced)
  • 1 Scotch bonnet (whole)
  • 4 sprigs fresh thyme
  • 1/2 teaspoon Jamaican all-spice (or regular ground all-spice)
  • 2 bay leaves
  • 1/4 cup Nakano Natural Rice Vinegar (or red wine)
  • 1 tablespoon sugar
  • salt and pepper
  • minced scallions (optional garnish)
Nutrition:
  • Serving Size: 1 filet
  • Calories: 339 kcal
  • Carbohydrate: 12 g
  • Protein: 36 g
  • Fat: 17 g
  • Saturated Fat: 12 g
  • Cholesterol: 85 mg
  • Sodium: 717 mg
  • Fiber: 3 g
  • Sugar: 8 g
How to cook:
  1. Season fish on both sides evenly with seasoned salt, jerk seasoning, and cayenne. Heat half of the oil (2 tablespoons) in a large, deep skillet over medium-high heat. Saute fish until golden brown about 7-9 minutes, flipping once. Remove fish from pan; set aside.
  2. Add the remaining oil to the same pan along with the Julienne carrots and a pinch salt and pepper. Saute carrots until they start to tenderize, about 3-4 minutes.
  3. Stir in peppers, onions, and another sprinkle salt and pepper. Saute until they start to caramelize, about 6-7 minutes, stirring frequently. Add in all remaining ingredients (Scotch bonnet through sugar) and stir well. Bring to a boil then reduce to a simmer. Cook until vegetables are tender, another 5-6 minutes.
  4. Return fish to the pan and cover with the peppers to warm the fish back up. Check for seasoning and adjust if necessary. Divide between two bowls to serve. Garnish with minced scallions if you wish.
Notes: How to make Jamaican Style ESCOVITCH FISH!, Today we're learning how to make Deddy's HIGHLY REQUESTED Jamaican Style Duration: 23:39
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