Afro Caribbean Escoveitch 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

AFRO-CARIBBEAN ESCOVEITCH FISH



Afro-Caribbean Escoveitch Fish image

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

2 -3 lemons or 2 -3 limes
3 lbs red snapper or 3 lbs kingfish, cut into 1/2-inch thick fillets
4 teaspoons black pepper
4 teaspoons salt
1/2 habanero pepper, cut into strips (scotch bonnet pepper)
2 cups malt vinegar
1/2 cup oil (for frying)
2 large onions, sliced
1 teaspoon whole allspice
1/2 teaspoon black peppercorns

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

ESCOVITCH FISH



Escovitch Fish image

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

2 pounds skin-on fish fillets from any light, sweet white-fleshed fish, such as black bass (see Tip), 1/2 to 1-inch thick
1/2 lime or lemon
1 1/4 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper, plus more to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground allspice or 5 whole allspice berries (see Tip)
1 cup all-purpose flour
Canola or other neutral oil, for frying
2 to 3 garlic cloves, crushed
1 to 2 whole Scotch bonnet chiles or habaneros, depending on desired heat
1 medium sweet onion, thinly sliced
1 large carrot, cut into thin 2-inch-long matchsticks
1 small chayote, peeled, halved, seeded and thinly sliced lengthwise
1 to 2 Scotch bonnet chiles or habaneros, seeded (depending on desired heat) and sliced
2 teaspoons whole allspice berries (optional; see Tip)
1/2 cup distilled white vinegar
1 tablespoon golden raisins, chopped (optional)
Good, crusty bread, such as sourdough or ciabatta

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.

SNAPPER ESCOVITCH



Snapper Escovitch image

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

2 teaspoons fresh thyme leaves
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 teaspoon coarse kosher salt, plus more to taste
1 teaspoon black pepper
1/2 cup vegetable oil, plus more as needed
4 (6-ounce) skin-on snapper fillets or 2 pounds whole red snapper
1 dry bay leaf
1/2 teaspoon fresh ginger, grated
3 small bell peppers (red, yellow, green or one of each), thinly sliced
1 medium yellow onion, thinly sliced
1 medium carrot, peeled and cut into matchsticks
1 Scotch bonnet chile, pierced
1 tablespoon granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon allspice berries or pickling spice
4 garlic cloves, minced
3/4 cup red wine vinegar

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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