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.
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Bello Kamoru
[email protected]This is my go-to recipe for Jamaican-style escovitch fish. It's always a hit with my family and friends.
Humble Nwachukwu
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Rebecca J. Janis
[email protected]I'm not a big fan of seafood, but I loved this dish. The fish was cooked perfectly and the sauce was delicious.
Genevieve
[email protected]This dish is perfect for a summer party. It's light and refreshing, and it's a great way to use up fresh vegetables.
Princeomulangira Neymarjr6
[email protected]I love the bright and vibrant colors of this dish. It's a feast for the eyes as well as the taste buds.
mdshahalam5
[email protected]This dish is a great way to impress your guests. It's flavorful and elegant, and it's sure to be a hit.
Jayinnit
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The fish and vegetables are cooked to perfection and the sauce is amazing.
Boakye Eric Asante
[email protected]I'm not a fan of spicy food, so I omitted the Scotch bonnet peppers from the recipe. The dish was still delicious, but it would have been even better with a little bit of heat.
Binita Binita blon
[email protected]This dish is a great way to use up leftover fish. I had some salmon fillets that I didn't know what to do with, and this recipe turned out great.
Eslam Walid
[email protected]I love the combination of flavors in this dish. The sweet and sour notes of the pickled vegetables really complement the savory fish.
Danial Khaan
[email protected]This recipe was easy to follow and the results were incredible. The fish was moist and flaky, and the sauce was rich and flavorful.
SL CP GAMING
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The escovitch sauce was so delicious and flavorful, it really made the fish taste amazing.
Jessica Cartwright
[email protected]This dish was a hit at my dinner party! Everyone raved about the flavors and the presentation. I will definitely be making this again.
Sheikh abdulbasit Olamimo
[email protected]Amazing recipe! The fish was cooked to perfection and the flavors were incredible. I especially loved the pickled vegetables, they added a nice tang to the dish.