Jamaican Escovitch Red Snapper Recipes

JAMAICAN FRIED SNAPPER

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.

JAMAICAN ESCOVITCH FISH

Steps:

• Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
• In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
• Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
• Then add onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
• Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.

ESCOVITCH SNAPPER

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 ESCOVITCH FRIED RED SNAPPER

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.

ISLAND FRYDAYS SPICY ESCOVITCH RED SNAPPER

Steps:

• Sprinkle the snapper all over with the fish seasoning. Combine the pimento seeds, peppers, carrots and onions in a saucepan and bring to a boil. Remove from the heat, add the vinegar and transfer to a bowl.
• Fill a deep fryer with oil and set on 350 degrees F or coat a frying pan with oil and heat over high heat. Deep-fry the fish until golden, 5 to 8 minutes, or pan-fry until golden, about 3 minutes per side.
• Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.

JAMAICAN ESCOVITCH - FISH SERVED W/SPICY MARINADE AND VEGETABLES

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.