Best 6 Jamaican Escovitch Red Snapper Recipes

Jamaican Escovitch Red Snapper: A Taste of History and Culture. This delectable dish combines flavors and techniques from various cultures, creating a culinary masterpiece. Immerse yourself in a journey through history, traditions, and tantalizing flavors as we explore the best recipe to cook this iconic Jamaican dish. From the preparation of the red snapper to the unique marinade, get ready to discover the secrets behind this beloved dish.

Let's cook with our recipes!

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

Ingredients

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

JAMAICAN ESCOVITCH FISH

Jamaican Escovitch Fish image

Jamaican Escovitch Fish paired with Bammy -Tart, spicy and slightly sweet sauce and vegetables topped with red snapper.

Provided by Imma

Categories Main

Time 40m

Number Of Ingredients 18

Ingredients

2 pounds whole red snapper (about 2-3 fish or any white fish - cleaned and scaled.)
Salt and pepper or any seasoning of choice
1 lime or lemon
½ cup vegetable oil or more as needed
1 bay leaf
1 teaspoon minced garlic (about 2 garlic cloves)
½ teaspoon ginger
1 yellow medium onion (thinly sliced)
1 medium carrot Julienne
½ red bell pepper (thinly sliced)
½ yellow bell pepper (thinly sliced)
2 sprigs thyme
1 Scotch bonnet pepper (pierced or replace with ½ teaspoon cayenne pepper)
½ teaspoon Jamaican all spice
1- tablespoon sugar
1 teaspoon Worcestershire sauce
¾ cup malt vinegar (sub red wine vinegar)
Freshly ground white pepper

Steps:

Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
Then add onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.

Nutrition Facts : Calories 317 kcal, Carbohydrate 11 g, Protein 24 g, Fat 18 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 101 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

ESCOVITCH SNAPPER

Escovitch Snapper image

Provided by Food Network

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 23

Ingredients

Vegetable oil, for deep-frying
1 whole snapper
2 tablespoons Ena's Seafood Spice Rub, recipe follows
Batter, for coating fish, optional
Escovitch Dressing, for serving, recipe follows
2 tablespoons ground pimento seed (allspice)
1 tablespoon adobo powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon cayenne
1 tablespoon sea salt
2 tablespoons ground black pepper
1 tablespoon ground white pepper
2 to 3 teaspoons extra-virgin olive oil
1 cup white vinegar
1 tablespoon sugar
6 to 8 pimento seeds (allspice)
Sea salt
1 ounce carrot, shaved or julienned
1 ounce sweet white or red onion, sliced
4 to 5 Scotch Bonnet peppers, chopped
1 sprig fresh thyme

Steps:

Heat the oil in a deep-fryer or cast-iron skillet to 350 degrees F.
Score the fish on both sides with a knife. Sprinkle inside and out with the Seafood Spice Rub. Coat in batter if using (see Cook's Note).
Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes.
Serve with Escovitch Dressing.
In a food processor, pulse together the pimento seeds, adobo, paprika, garlic powder, onion powder, cayenne, salt, black pepper and white pepper. Add the olive oil and process until the mixture has a deep red color, about 45 seconds.
Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm).

JAMAICAN ESCOVITCH FRIED RED SNAPPER

Jamaican Escovitch Fried Red Snapper image

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

Ingredients

4 Medium sized fresh Red Snapper, scaled and cleaned
12 Scotch bonnet peppers
1015 pimento seeds or allspice seeds
1 Large white onion, thickly sliced
1 Red bell pepper, cut lengthwise ½ inch wide
1 Green bell pepper, cut lengthwise ½ inch wide
1 Carrot, grated
1 Lemon
½ cup Rice wine vinegar
1 tbsp Sea salt
2 tsp Cracked black pepper
1 tsp Paprika
1 tsp Onion powder
1 tsp Garlic powder
½ tsp Celery powder
½ tsp Cumin powder
Canola or vegetable oil
Cooked Jamaican style rice and peas - optional

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 :

ISLAND FRYDAYS SPICY ESCOVITCH RED SNAPPER

Island Frydays Spicy Escovitch Red Snapper image

Provided by Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 whole red snapper (1 1/2 to 2 pounds), cleaned and scaled
Fish seasoning, such as Old Bay, for sprinkling
10 whole pimento seeds
3 to 4 Scotch bonnet peppers, sliced (including seeds)
2 carrots, cut into 1/8-inch julienne matchsticks
1 onion, cut into rings
3 cups white vinegar
Cooking oil, for frying

Steps:

Sprinkle the snapper all over with the fish seasoning. Combine the pimento seeds, peppers, carrots and onions in a saucepan and bring to a boil. Remove from the heat, add the vinegar and transfer to a bowl.
Fill a deep fryer with oil and set on 350 degrees F or coat a frying pan with oil and heat over high heat. Deep-fry the fish until golden, 5 to 8 minutes, or pan-fry until golden, about 3 minutes per side.
Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.

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:

Use fresh red snapper fillets for the best flavor and texture.
If you can't find red snapper, you can substitute another type of firm, white fish, such as tilapia or cod.
Make sure to rinse the fish fillets thoroughly before cooking to remove any impurities.
Pat the fish fillets dry with paper towels before cooking to help them brown evenly.
Season the fish fillets with salt, pepper, and other spices to taste before cooking.
Be careful not to overcook the fish fillets, or they will become tough and dry.
Serve the fish fillets immediately with your favorite sides, such as rice and peas, fried plantains, or steamed vegetables.

Conclusion:

Jamaican Escovitch Red Snapper is a flavorful and delicious dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a seafood lover or just looking for a new and exciting recipe to try, Jamaican Escovitch Red Snapper is definitely worth a try.