Red Snapper Escovitch Recipes

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).

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.

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.

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.)