Jamaican Style Escovitch Of Fish With Pickled Vegetables Recipes

JAMAICAN ESCOVITCH FISH RECIPE

Jamaican Escovitch fish recipe image

Learn how to prepare Jamaican ecovitch fish recipe with these easy to follow directions.

Provided by Lesa

Number Of Ingredients 12

Ingredients

2 lbs Fresh fish
1 tsp Salt
1 tsp Black pepper
1 tbsp Brown sugar
4 Garlic cloves
2 Medium onions (Slice thin)
1 Large carrot (Cut into thin strips)
4 Scotch bonnet pepper (De-seed two and slice. Leave the other two whole)
10 Pimentos berries (allspice)
2 oz Apple cider Vinegar
Cooking Oil
1 Lime/lemon (To wash the fish)

Steps:

Wash the fish in water with the juice from the lime/lemon.
Drain away the excess water and dry the fish as much as possible, using kitchen paper roll helps a lot.
Mix mix the salt and black pepper together to make the fish seasoning.
Rub the seasoning all over and into the fish. Cut small deep gashes in each sides of the fish and rub the seasoning into it.
To a frying pan, add about a ¼ cup of cooking oil, just enough to cover one side of the fish at a time (you are NOT deep frying the fish). Place on medium to high heat.
Cut the garlic cloves in half and drop them into the oil along with 5 grain of pimentos berries and who whole scotch bonnet pepper.
Once the oil is hot carefully place fish in. After 2-3 minutes turn the heat down to medium. Fry both sides of the fish until is crispy.
Pour away the oil in the frying leaving about 1 tbsp. On low heat, add the onion, the rest of the pimento berries, the slice scotch bonnet pepper, carrot strips and sauté for 2-3 minutes.
Add the vinegar and brown sugar, cook for another 2-3 minutes
Pour over the fried fish and leave to absorb the flavour.

Nutrition Facts : Calories 157 kcal, ServingSize 1 serving

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

Ingredients

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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