Best 4 Jamaican Escovitch Fish Served Wspicy Marinade And Vegetables Recipes
Embark on a culinary journey to the vibrant shores of Jamaica and discover the tantalizing flavors of Escovitch Fish, a signature dish that embodies the island's rich culinary heritage. This delectable dish features tender fish fillets immersed in a spicy, aromatic marinade, then pan-fried to perfection. The fish is accompanied by a vibrant medley of sautéed vegetables, including onions, bell peppers, carrots, and tomatoes, all infused with the same fiery marinade. As you savor each bite, you'll experience a harmonious blend of heat, tanginess, and refreshing flavors. This article offers a collection of authentic Jamaican Escovitch Fish recipes, each with its own unique twist on this classic dish. Dive into the diverse culinary traditions of Jamaica and discover the secrets behind creating this unforgettable seafood delicacy. Explore variations that cater to different spice preferences, dietary restrictions, and cooking methods, ensuring there's a perfect recipe for every palate and kitchen.
Let's cook with our recipes!
JAMAICAN ESCOVITCH FISH
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
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
JAMAICAN ESCOVITCH FISH RECIPE
Learn how to prepare Jamaican ecovitch fish recipe with these easy to follow directions.
Provided by Lesa
Categories Main Course
Number Of Ingredients 12
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 STYLE ESCOVITCH OF FISH WITH PICKLED VEGETABLES
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
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
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 Making Jamaican Escovitch Fish:
- Use fresh fish for the best flavor. Firm-fleshed fish like red snapper, grouper, or kingfish work well.
- Make sure to marinate the fish for at least 30 minutes before cooking. This will help to infuse the fish with flavor and prevent it from drying out.
- When cooking the fish, be careful not to overcook it. Fish is done when it is opaque and flakes easily with a fork.
- Serve the fish with a variety of vegetables, such as onions, carrots, and peppers. This will add color and flavor to the dish.
- Escovitch sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it a great option for busy weeknights.
Conclusion:
Jamaican escovitch fish is a delicious and flavorful dish that is perfect for any occasion. The combination of spicy marinade, vegetables, and fish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook fish, give Jamaican escovitch fish a try. You won't be disappointed!
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