Best Jamaican Escovitch Fish Served Wspicy Marinade And Vegetables Recipes

Jamaican Style Escovitch of Fish with Pickled Vegetables image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 28

1 1/2 cups malt vinegar
2 teaspoons garlic powder
2 tablespoons plus 2 teaspoons sugar
2 teaspoons onion powder
1 teaspoon ground dried oregano
2 tablespoons plus 1 teaspoon salt, plus more for seasoning fish
1 tablespoon pickling spice
1 teaspoon ground white pepper
1 red bell pepper, thinly sliced
1/4 cup vegetable oil, or more as needed
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1 Scotch bonnet pepper, pierced
6 (6-ounce) firm white fish fillets, such as grouper, tilapia, striped bass, or catfish
1 lime, juiced
Freshly ground white pepper
1 cup all-purpose flour
1 tablespoon Emeril's Original Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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 image

Provided by Deantini

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

4 red snapper fillets (or 2 whole red snapper)
1/4 cup vegetable oil
coarse salt and freshly cracked black pepper
2 leeks, sliced (white and light green only)
2 carrots, julienned
4 sprigs thyme, fresh
1 scotch bonnet pepper, minced
1 pinch ground allspice
2 tablespoons white vinegar
1 lime, cut in wedges

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.

Jamaican Escovitch fish recipe image

Provided by Lesa

Number Of Ingredients 12

2 lbs Fresh fish
1 tsp Salt
1 tsp Black pepper
1 tbsp Brown sugar
4 Garlic cloves
2 Medium onions (Slice thin)
1 Large carrot (Cut into thin strips)
4 Scotch bonnet pepper (De-seed two and slice. Leave the other two whole)
10 Pimentos berries (allspice)
2 oz Apple cider Vinegar
Cooking Oil
1 Lime/lemon (To wash the fish)

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.