Island Frydays Spicy Escovitch Red Snapper Recipes

JAMAICAN ESCOVITCH FISH RECIPE

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.

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).

ROASTED SNAPPER, ISLAND EDITION

Steps:

• Preheat the oven to 450 degrees F with a large cast-iron skillet or small rimmed sheet pan (an aluminum quarter sheet pan is ideal) on the middle rack. Do this at least half an hour before cooking.
• Grind the allspice berries coarsely with a mortar and pestle. Add the garlic and grind to a chunky paste. Add the ginger and grind until broken up, then add the Scotch bonnet and grind to a paste.
• Stir in the thyme, half the lime zest, half the salt, and 1 tablespoon of the oil.
• Cut 5 diagonal, shallow gashes across each side of the fish from the head to the tail. Try not to cut more than 1/3 of an inch deep. The cuts should be diagonal from belly to back but also diagonally into the flesh...on the bias.
• Lightly lube the fish with oil. Sprinkle with the remaining half of the salt, being careful to salt the cavity as well.
• Smear the paste onto the fish with a spoon, working it into the gashes. Repeat on the second side.
• Carefully place the fish on the preheated pan and roast for 12 to 15 minutes or until the fish flakes with a fork.
• To remove, carefully work a metal spatula (a slotted "fish turner" is ideal) and carefully move to a cutting board or platter to serve with the lime wedges. Serving in pieces is virtually impossible so just let people eat directly off the board or platter.
• Consume...careful of the bones

SNAPPER ESCOVITCH

Steps:

• Mix together 1 teaspoon thyme leaves, garlic powder, ginger, salt and pepper. Season the fish with the mixture.
• In a large skillet over medium, heat oil until really hot but not smoking, about 3 to 5 minutes, and add the fish flesh-side down. Cook until the flesh gets a little color, about 5 minutes. Flip, then continue cooking until the skin is crisp. Remove fish and set aside on a serving platter. Drain oil, leaving about 2 to 3 tablespoons in the skillet.
• Return the skillet to the stove. Add the bay leaf and fresh ginger, and sauté over medium heat until fragrant, about 30 seconds.
• Add bell peppers, onion, carrots, Scotch bonnet chile, sugar, Worcestershire sauce, allspice and the remaining thyme leaves, and continue cooking, stirring, for about 2 to 3 minutes. Add garlic and sauté until fragrant, about 1 minute.
• Add vinegar, and stir to combine all the ingredients. Taste and adjust seasoning as necessary. Let it simmer for about 2 minutes, until the vegetables soften but still retain bite, and spoon over fish. (Leave the allspice berries or pickling spice in the topping. Simply eat around them.)

RED SNAPPER ESCOVICHE

Steps:

• For the fish: Wash the fish with the lemon juice and salt. Pat the fish dry, then season the fish with the seasoning salt, garlic and onion granules, paprika and black pepper. Fry the fish in a large skillet with the vegetable oil, flipping once. Place the fish on paper towels. Pour out the oil from the skillet, saving a small amount.
• For the escoviche sauce: Add the onions, carrots, thyme, green and red peppers and Scotch bonnet. Saute the vegetables until tender. Add the vinegar, ketchup, brown sugar, paprika, seasoning salt, granulated garlic, granulated onion and black pepper. Slowly add 1/2 cup water to the vegetables to make a sauce. Return the fish to the skillet and simmer for a few minutes.

RED SNAPPER ESCOVITCH

Steps:

• Slice pepper, onion and carrot into thin strips.
• Peel and finely mince ginger and garlic.
• Remove stem from cilantro and finely chop.
• Sprinkle fillets with seafood seasoning, salt and pepper to taste.
• Melt 2 tablespoons butter in a large saute pan, at medium heat setting.
• place fish in pan and cook for about 4 minutes.
• Turn fillets over and place in center of pan.
• Add lime juice and remaining butter.
• Place garlic, ginger, carrot, onions, bell pepper and cilantro around fish.
• Cover, reduce heat to low and cook for 5 to 6 minutes or until fish is firm and white.
• Serve immediately with angel hair pasta or steamed rice.

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.