Best Escovitch Fish Recipes

JAMAICAN STYLE ESCOVITCH OF FISH WITH PICKLED VEGETABLES

Steps:

• In a medium nonreactive saucepan, combine the vinegar, sugar, 1 tablespoon plus 2 teaspoons of the salt, pickling spice, bell peppers, onion, garlic, and Scotch bonnet and bring to a boil. Reduce heat to a simmer and skim any foam that rises to the top. Simmer vegetables for 2 minutes; remove from heat and set aside until warm before serving. (Pickled vegetables may be made up to 3 days in advance and refrigerated in a nonreactive container until ready to serve. May be served warm or cold.)
• When you are ready to cook the fish, place the fillets on a nonreactive plate or platter and squeeze the lime juice over the fillets. Let sit for several minutes then pat fillets dry. Season well on both sides with salt and freshly ground white pepper. In a shallow bowl, combine the flour, Essence, remaining 2 teaspoons of salt, garlic powder, onion powder, oregano, and white pepper and stir to combine. Dredge the fillets in the seasoned flour mixture and shake to release any excess.
• Heat the oil in a large saute pan and, when hot, add the fish and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. (This will vary depending on the thickness of the fillets you are using.) Transfer fillets to a platter and spoon some of the pickled vegetables with pickling liquid over the fish. Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

JAMAICAN ESCOVITCH - FISH SERVED W/SPICY MARINADE AND VEGETABLES

Steps:

• Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper.
• Heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter.
• Add remaining 2 tablespoons of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes.
• Add vinegar to pan and cook until evaporated. Season with salt and pepper.
• Pour vegetables over fish.
• Serve with lime wedges to squeeze over.

GRILLED JERK RUBBED WHOLE FISH WITH HOT VINEGAR (ESCOVITCH) SAUCE

Steps:

• Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Set aside half of the spice rub in an airtight container for another use; store at room temperature for up to 6 months.
• Rub both sides of the fish with the remaining half of the spice rub. Grill on both sides for about 4 to 5 minutes on each side, or until just cooked through. Remove from the grill and immediately pour the Escovitch sauce over the fish and serve.
• Combine all ingredients in a small saucepan. Bring to a simmer over medium heat on the grates of the grill or on a burner. Simmer for a couple minutes and then pour over the fish.

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.

ESCOVITCH FISH

Steps:

• 1. Wash fish with vinegar and water. Pat dry. Season with salt and pepper. Heat oil in skillet till almost smoking,cook fish on one side till it's crispy,turn over and cook till crispy on the other side. Remove from skillet,set aside,pour out oil,clean out skillet with paper towels,heat additional oil, saute onions,carrots and pepper 3-4 mins,add 3-4 T. vinegar, cook 1-2 mins. Pour over fish. This dish can be eaten hot or rm. temp.

THROWDOWN'S FISH ESCOVITCH

Steps:

• Bring a small pot of salted water to a boil, add the onions, cook for 1 minute and drain well. Transfer to a bowl.
• Combine the vinegar, sugar, salt and pepper in a small saucepan and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat, let cool slightly then pour the mixture over the onions. Cover and refrigerate for at least 4 hours. Stir in thyme before serving.
• Put the orange juice in a medium nonreactive saucepan and bring to a boil. Using a paring knife, make a small slit in the center of the habanero and add to the orange juice along with the allspice berries. Cook until thickened and reduced to about 1 cup. Strain into a bowl and let cool slightly. Add the zest and vinegar and season with salt, pepper and honey, to taste, if needed.
• Combine the oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper.
• Whisk together the flour, salt, pepper and enough water to make a batter with the consistency of crepe batter. Let sit 5 minutes.
• Heat 2-inches of oil in a medium high-sided saute pan over high heat until it begins to shimmer. Put the flour in a large shallow bowl and season with salt and pepper. Season the fish with salt and pepper and dredged lightly in the flour, tapping off excess. Dip the fish in the batter and let excess drip off. Fry until golden brown. Drain on paper towels. Transfer to a platter, drizzle with the vinegar sauce and basil oil and top with some of the pickled red onions. Garnish with basil leaves.

SUNNY'S FISH ESCOVITCH

Steps:

• Put the vinegar, wine, peppercorns, sugar, allspice, and a pinch of salt in a sauce pot over medium heat. Bring to a simmer, stirring until the sugar dissolves. Add the carrot and onion and cook until crisp but tender, about 8 minutes. Remove from the heat, add the cucumber and put into a small bowl. Discard the peppercorns. Set aside until ready to use or refrigerate for 1 hour, if desired.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Rinse the fish fillets and pat dry. Coat them in lime juice, season with salt and pepper and flour both sides. Carefully, add the fish, skin side down, to the skillet and fry until the bottom is golden and releases easily from the pan, about 3 minutes. Flip the fillets and sear until cooked through, about 2 to 3 minutes. Transfer the fish to a nonreactive serving platter. Serve warm or cold, pouring the pickled garnish over fish just before serving. If serving cold, refrigerate separately.

FISH FILLET EN ESCOVITCH

Steps:

• FOR MARINADE: bring first 11 ingredients to boil in large saucepan. reduce heat to medium-low:simmer uncovered until carrots are crisp-tender, stirring occasinally, about 10 minutes. stir in vinegar and oil. remove marinade from heat;season with salt and pepper. cool to room temperature. FOR FISH: arrange fish on large piece of waxed paper; sprinkle fish with salt and pepper. working in batches, coat fish with flour, shaking off excess. heat 3T oil i heavy large skillet over medium-high heat. working in batches, add fish and saute until golden and just opague in center, adding more oil by tablespoonfuls as needed, about 4 minutes per side. arrange fish in single layer in 15x10x2-inch glass dish. pour marinade over. let marinate at room temperature at least 1 hour and up to 2 hours. when ready to serve spreinkle fish with finley grated lime peel; garnish with olives and lime wedges.

ESCOVITCH FISH SLIDERS

Steps:

• In a small saucepan, combine the allspice, thyme, Scotch bonnet, grated garlic, ginger, sugar, vinegar, 1 teaspoon salt and 1/4 cup water. Bring to a simmer and cook until the sugar and salt are dissolved and the spices are fragrant, about 2 minutes. Transfer to a serving bowl, along with the carrots, red onions, red peppers and yellow peppers; toss to coat. Cover and refrigerate while you make the fish.
• Stir together the mayonnaise, sweet chile sauce, lime juice and scallions in a bowl. Set aside while you grill the fish.
• Preheat a grill pan over medium-high heat. Rub the snapper fillets all over with the crushed garlic clove; discard the garlic. Sprinkle the fillets with salt and a generous grinding of black pepper, then brush on all sides with oil. Brush the grill pan with oil. Grill the fish, turning once, until just cooked through, about 2 minutes per side. Remove to a cutting board and cut or break into pieces to fit the rolls.
• Spread the mayo mixture on the rolls. Remove and discard the Scotch bonnet and the thyme sprigs from the pickled pepper relish. Top the rolls with the fish, a pinch of the pickled vegetables and a sprinkle of the pickling liquid. Serve the sliders with the remaining mayo and pepper relish on the side.