Best 2 Jamaican Escovitch Fish Served Wspicy Marinade And Vegetables Recipes

Jamaican Escovitch Fish is a classic Caribbean dish that tantalizes the taste buds with its unique blend of flavors and textures. The star of this dish is the succulent fish, expertly fried until golden brown and flaky on the inside. The fish is then enveloped in a vibrant and spicy marinade, featuring a delightful balance of tangy vinegar, fiery scotch bonnet peppers, and aromatic spices. Accompanying the fish is an assortment of crisp vegetables, adding color, crunch, and a refreshing contrast to the richness of the dish. Served steaming hot, Jamaican Escovitch Fish is a culinary masterpiece that captures the vibrant spirit of the Caribbean and leaves you craving more.

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JAMAICAN STYLE ESCOVITCH OF FISH WITH PICKLED VEGETABLES

Jamaican Style Escovitch of Fish with Pickled Vegetables image

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 28

Ingredients

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

Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables image

Escovitch is the Jamaican version of the Spanish Escabéche (searing of meat or fish and adding to a vinegar salad, served cold or at room temperature). The fish is cooked and then a spicy marinade is added. I've used red snapper but you could use any other firm fish such as rainbow trout.

Provided by Deantini

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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.

Tips:

For the best flavor, use fresh fish fillets. If using frozen fish, thaw it completely before cooking.
The type of fish you use is up to you. Any firm-fleshed fish will work well, such as snapper, grouper, or tilapia.
The marinade is what gives this dish its unique flavor. Be sure to let the fish marinate for at least 30 minutes, or up to overnight.
When frying the fish, be sure to use a heavy-bottomed skillet over medium heat. This will help to prevent the fish from sticking and burning.
The spicy marinade and vegetables are what make this dish so special. Be sure to use a variety of vegetables, such as onions, peppers, and carrots.
Serve the fish with your favorite sides, such as rice and beans, or steamed vegetables.

Conclusion:

Jamaican Escovitch Fish is a delicious and flavorful dish that is perfect for any occasion. The spicy marinade and vegetables give this dish a unique flavor that is sure to please everyone at your table. So next time you're looking for a new and exciting way to cook fish, be sure to try Jamaican Escovitch Fish. You won't be disappointed!

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