Best Jamaican Escovitch Red Snapper Recipes

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JAMAICAN ESCOVITCH FISH RECIPE



Jamaican Escovitch fish recipe image

Learn how to prepare Jamaican ecovitch fish recipe with these easy to follow directions.

Provided by Lesa

Categories     Main Course

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.

Nutrition Facts : Calories 157 kcal, ServingSize 1 serving

JAMAICAN FRIED SNAPPER



Jamaican Fried Snapper image

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

Provided by Chef Robert

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 25m

Yield 2

Number Of Ingredients 14

1 (1 1/2 pound) whole red snapper, cleaned and scaled
salt and freshly ground black pepper to taste
1 quart vegetable oil for frying
1 teaspoon vegetable oil
½ white onion, sliced
⅛ teaspoon minced garlic
½ large carrot, peeled and cut into thin strips
1 sprig fresh thyme, leaves stripped
1 allspice berry, cracked
¼ habanero pepper, seeded and minced
¼ cup white vinegar
1 tablespoon water
¾ teaspoon salt
1 pinch brown sugar

Steps:

  • Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
  • Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
  • Serve fish topped with onion mixture spooned over the top.

Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g

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