ESCOVITCH SNAPPER
Provided by Food Network
Time 30m
Yield 4 to 5 servings
Number Of Ingredients 23
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).
SNAPPER ESCOVITCH
A Caribbean favorite, this light, tender and flaky fish is made with whole snapper, but you can also use fillets for ease. This recipe has a mellow spice to let the flavor of the fish shine through, but it's open to adaptation: Feel free to add a little more hot pepper or allspice, if you like, for more intensity. If you're in a hurry or low on spices, you can substitute Old Bay, jerk or Cajun seasoning blends for the spice mix in Step 1. Then, turn it into a sandwich (see Tip), paired with sweet plantain fries, or eat it as a light meal on its own.
Provided by Millie Peartree
Categories dinner, weekday, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 18
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.)
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