Best Island Frydays Spicy Escovitch Red Snapper Recipes
ROASTED SNAPPER, ISLAND EDITION
Steps:
- Preheat the oven to 450 degrees F with a large cast-iron skillet or small rimmed sheet pan (an aluminum quarter sheet pan is ideal) on the middle rack. Do this at least half an hour before cooking.
- Grind the allspice berries coarsely with a mortar and pestle. Add the garlic and grind to a chunky paste. Add the ginger and grind until broken up, then add the Scotch bonnet and grind to a paste.
- Stir in the thyme, half the lime zest, half the salt, and 1 tablespoon of the oil.
- Cut 5 diagonal, shallow gashes across each side of the fish from the head to the tail. Try not to cut more than 1/3 of an inch deep. The cuts should be diagonal from belly to back but also diagonally into the flesh...on the bias.
- Lightly lube the fish with oil. Sprinkle with the remaining half of the salt, being careful to salt the cavity as well.
- Smear the paste onto the fish with a spoon, working it into the gashes. Repeat on the second side.
- Carefully place the fish on the preheated pan and roast for 12 to 15 minutes or until the fish flakes with a fork.
- To remove, carefully work a metal spatula (a slotted "fish turner" is ideal) and carefully move to a cutting board or platter to serve with the lime wedges. Serving in pieces is virtually impossible so just let people eat directly off the board or platter.
- Consume...careful of the bones
KEVIN NURSE'S JERK RED SNAPPER AND ISLAND SALSA
Steps:
- Preheat grill.
- Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.
- While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa.
- Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.
JAMAICAN ESCOVITCH FRIED RED SNAPPER
When we travelled from Kingston to Ocho Rios, I remember grabbing food from street merchants. We stuck our hands out of the car to buy bags of guinep, peppered shrimp, mangoes and coconut water. Guinep is a peculiar fruit. I snapped the leathery skin open to reveal a pulpy flesh reminiscent of lychee with notes of a sweet and sour. The fruit was mostly seeded, so we devoured a bag quickly. It was the perfect snack for travelling cross country. Roads were narrow, filled with potholes, and the drivers drove fearlessly around mountainsides. We ventured through Fern Gully, a magical winding road covered in a thick fern that was once a river. The starking sun rays bounced everywhere as it peaked through the greenery. When we reached the Ochie, we made a stop at Dunn's River Fall, the most popular waterfall in Jamaica. I would grab the hands of my brother and sister, while the freshwater gushed over our faces as we climbed the slippery waterfall rocks. Memories of Jamaica will always make it my piece of paradise.
Provided by Briana Riddock
Categories Caribbean
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Rinse and clean fish with juice from the lemon. Pat dry. Cut 3 diagonal lines across the sides of each fish.
- Mix spices sea salt, cracked black pepper, paprika, onion powder, garlic powder, celery powder, and cumin in a small bowl.
- Season the outside and inside cavity of the fish with the spice mix.
- Fill a large frying pan with oil, about ½ inch deep, to high heat.
- Season the oil by adding 6-8 pimento seeds and ½ of the scotch bonnet pepper (or a whole pepper for a more intense heat) into the oil. The scotch bonnet pepper will eventually turn black as it cooks. That's ok!
- Place fish in the frying pan away from you. Adjust the heat between medium and high to avoid the fish being burned.
- Fry for 5-6 minutes on each side. The fish should be slightly brown to blackened.
- Remove fish from frying pan and allow to drain on a plate lined with paper towels.
- Allow the oil to cool and strain, reserving ½ cup of oil. Discard remaining oil.
- In a large saucepan, warm reserved oil to medium heat. Add fresh oil if needed.
- Add onions, remaining allspice seeds, red pepper, green pepper, carrot, and remaining scotch bonnet pepper to lightly saute.
- Saute for about 5 minutes, you want the vegetables to keep their body and crunch.
- Add the rice vinegar, and cook for another 5 minutes.
- Place onions and pepper sauce over the fish.
- Serve with Jamaican Rice and Peas.
Nutrition Facts :
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.)
ESCOVEITCHED SNAPPER
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Rinse the fish with water and lime juice, and pat dry. Then, score the fish on both sides with a sharp knife. Salt and pepper the fish inside and outside. Lightly dust the fish with flour. Heat 1/2 inch of oil in a skillet. Fry the fish in one layer in batches until golden and crisp. Do not crowd the skillet. When all the fish are done, set aside. Pour off some of the oil leaving just enough to saute the onions until softened. Then add the bonnet and red peppers, and saute 1 minute more. Turn the onion mixture out over the fish. In the same skillet heat water, vinegar, and sugar and bring to a boil, then pour over the fish and onions. Let cool and refrigerate.
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