Fish Fillet En Escovitch 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.

FRIED FISH WITH CARROT ESCOVITCH

Steps:

• For the vinaigrette: Set a medium skillet over medium heat. Add the vegetable oil and swirl to coat. Add the garlic, bay leaf, ginger and Scotch bonnet and cook until aromatic, about 2 minutes. Add the vinegar and bring to a boil; then add the pineapple juice, sugar and soy sauce. Taste and adjust the seasoning.
• For the escovitch salad: Pour the warm vinaigrette over the carrots, scallions, Fresno chiles and red onions and let the vegetables marinate while frying the fish.
• For the fried fish: Fill a wide, straight-sided pan or Dutch oven with about 2 inches of oil and heat the oil to 400 degrees F.
• Add the coriander, cumin and allspice to a dry skillet and toast over medium heat until fragrant, 2 to 3 minutes. Mix the cornstarch with the toasted spices. Sprinkle the fish with salt and lightly coat each fillet in the seasoned cornstarch. Slide the fish into the oil and fry until golden brown, 4 to 5 minutes.
• Transfer the fish to a paper-towel-lined baking sheet and season with salt.
• Toss the marinated salad with the cilantro leaves. I love to serve this dish family-style, so I pour a generous amount of the salad and dressing onto the bottom of a platter, then I lay down the crispy fish and pile the remaining salad on top.