JAMAICAN ESCOVITCH FISH RECIPE
Learn how to prepare Jamaican ecovitch fish recipe with these easy to follow directions.
Provided by Lesa
Categories Main Course
Number Of Ingredients 12
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
Jamaican Escovitch Fish paired with Bammy -Tart, spicy and slightly sweet sauce and vegetables topped with red snapper.
Provided by Imma
Categories Main
Time 40m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 317 kcal, Carbohydrate 11 g, Protein 24 g, Fat 18 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 101 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
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.
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
Categories seafood, main course
Time 30m
Yield 6 servings
Number Of Ingredients 19
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.
AFRO-CARIBBEAN ESCOVEITCH FISH
Allspice, black pepper and habanero give a wonderful Island-y flavor to lightly fried fish. Hot but not too spicy -- the kind of meal that demands a blender of tropical drinks! Snapper works well. I keep meaning to try tilapia. Prep time is the overnight marinating time.
Provided by fluffernutter
Categories Caribbean
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Squeeze the lemons into a bowl of water and use the water to rinse the fish. Pat it dry thoroughly.
- Combine salt and pepper on waxed paper or a plate. When fish is completely dry, pat a little of the salt mixture into each side of the fish. Heat the oil and fry the fish until nicely crisp. Arrange fish in a deep dish such as a Pyrex baking dish.
- Combine vinegar, onions, peppers, and allspice in a saucepan. Bring to a boil and simmer until onions are tender. Let cool completely. Pour over fish. Refrigerate overnight. Serve cold or at room temperature.
Nutrition Facts : Calories 643.6, Fat 32.2, SaturatedFat 4.6, Cholesterol 126.2, Sodium 2551.9, Carbohydrate 16, Fiber 4.3, Sugar 3.7, Protein 71.7
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