Escovitched Fish Recipes

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JAMAICAN ESCOVITCH FISH



Jamaican Escovitch Fish image

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

2 pounds whole red snapper (about 2-3 fish or any white fish - cleaned and scaled.)
Salt and pepper or any seasoning of choice
1 lime or lemon
½ cup vegetable oil or more as needed
1 bay leaf
1 teaspoon minced garlic (about 2 garlic cloves)
½ teaspoon ginger
1 yellow medium onion (thinly sliced)
1 medium carrot Julienne
½ red bell pepper (thinly sliced)
½ yellow bell pepper (thinly sliced)
2 sprigs thyme
1 Scotch bonnet pepper (pierced or replace with ½ teaspoon cayenne pepper)
½ teaspoon Jamaican all spice
1- tablespoon sugar
1 teaspoon Worcestershire sauce
¾ cup malt vinegar (sub red wine vinegar)
Freshly ground white pepper

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

ESCOVITCH SNAPPER



Escovitch Snapper image

Provided by Food Network

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 23

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

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



Jamaican Style Escovitch of Fish with Pickled Vegetables image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 28

1 1/2 cups malt vinegar
2 teaspoons garlic powder
2 tablespoons plus 2 teaspoons sugar
2 teaspoons onion powder
1 teaspoon ground dried oregano
2 tablespoons plus 1 teaspoon salt, plus more for seasoning fish
1 tablespoon pickling spice
1 teaspoon ground white pepper
1 red bell pepper, thinly sliced
1/4 cup vegetable oil, or more as needed
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1 Scotch bonnet pepper, pierced
6 (6-ounce) firm white fish fillets, such as grouper, tilapia, striped bass, or catfish
1 lime, juiced
Freshly ground white pepper
1 cup all-purpose flour
1 tablespoon Emeril's Original Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

ESCOVITCHED FISH



Escovitched Fish image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 to 12 servings

Number Of Ingredients 12

12 (8 to 10 ounce) whole fish, i.e. mullets, bass, snapper, scaled and gutted
Salt
Fresh ground pepper
2 limes, juiced
1/2 cup flour
Vegetable oil, for frying
4 medium onions, sliced
1 to 2 Scotch bonnet peppers, julienne
1 to 2 red peppers, julienne
1 cup water
1 cup white vinegar
1 tablespoon sugar

Steps:

  • Rinse the fish with a mixture of water and lime juice, pat dry, and then score the fish on both sides with a sharp knife. Salt and pepper the fish inside and out. Lightly dust the fish with flour. Heat 1/2-inch of oil in a skillet. Fry the fish in a single layer until golden and crisp. When all the fish are done, set aside. Pour off some of the oil leaving just enough to saute the onions until softened. Then add the Scotch Bonnet and red peppers, saute 1 minute more. Pour the onion mixture over the fish. In the same skillet bring water, vinegar, and sugar to a boil. Immediately pour over the fish. Let cool and refrigerate.

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

Categories     Main Course

Number Of Ingredients 12

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

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