Best 4 Snapper Escovitch Wich Pickled Peppers And Scotch Bonnet Aioli Recipes
Embark on a culinary journey to Jamaica with our tantalizing Snapper Escovitch recipe! This traditional dish bursts with vibrant flavors, combining tender fried snapper fillets with a medley of pickled vegetables, spicy Scotch bonnet peppers, and a creamy aioli. Experience a symphony of textures and tastes as you savor the crispy fish enveloped in a tangy, aromatic sauce. This recipe also includes a delectable Pickled Peppers recipe, capturing the vibrant essence of Scotch bonnet peppers preserved in a zesty vinegar brine. Elevate your dining experience with our Scotch Bonnet Aioli recipe, a rich and flavorful spread that adds a touch of heat and creaminess to your favorite dishes. Together, these recipes present a delightful exploration of Jamaican cuisine, promising an unforgettable culinary adventure.
Here are our top 4 tried and tested recipes!
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
ESCOVITCH SNAPPER
Provided by Food Network
Time 30m
Yield 4 to 5 servings
Number Of Ingredients 23
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
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
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 :
SNAPPER ESCOVITCH
A Caribbean favorite, this light, tender and flaky fish is made with whole snapper, but you can also use fillets for ease. This recipe has a mellow spice to let the flavor of the fish shine through, but it's open to adaptation: Feel free to add a little more hot pepper or allspice, if you like, for more intensity. If you're in a hurry or low on spices, you can substitute Old Bay, jerk or Cajun seasoning blends for the spice mix in Step 1. Then, turn it into a sandwich (see Tip), paired with sweet plantain fries, or eat it as a light meal on its own.
Provided by Millie Peartree
Categories dinner, weekday, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Mix together 1 teaspoon thyme leaves, garlic powder, ginger, salt and pepper. Season the fish with the mixture.
- In a large skillet over medium, heat oil until really hot but not smoking, about 3 to 5 minutes, and add the fish flesh-side down. Cook until the flesh gets a little color, about 5 minutes. Flip, then continue cooking until the skin is crisp. Remove fish and set aside on a serving platter. Drain oil, leaving about 2 to 3 tablespoons in the skillet.
- Return the skillet to the stove. Add the bay leaf and fresh ginger, and sauté over medium heat until fragrant, about 30 seconds.
- Add bell peppers, onion, carrots, Scotch bonnet chile, sugar, Worcestershire sauce, allspice and the remaining thyme leaves, and continue cooking, stirring, for about 2 to 3 minutes. Add garlic and sauté until fragrant, about 1 minute.
- Add vinegar, and stir to combine all the ingredients. Taste and adjust seasoning as necessary. Let it simmer for about 2 minutes, until the vegetables soften but still retain bite, and spoon over fish. (Leave the allspice berries or pickling spice in the topping. Simply eat around them.)
Tips:
- For a more authentic Jamaican flavor, use fresh Scotch bonnet peppers instead of habaneros. If you can't find Scotch bonnet peppers, you can substitute habaneros, but be sure to remove the seeds and ribs to reduce the heat.
- To make the pickled peppers, use a variety of colors of bell peppers for a more vibrant dish. You can also add other vegetables to the pickling mixture, such as carrots, onions, or cucumbers.
- The escovitch sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. When you're ready to serve, simply reheat the sauce over low heat.
- To make the Scotch bonnet aioli, use a good quality mayonnaise. You can also add other herbs and spices to the aioli, such as cilantro, garlic, or cumin.
- Serve the snapper escovitch with your favorite sides, such as rice and beans, fried plantains, or Jamaican coleslaw.
Conclusion:
Snapper escovitch is a delicious and flavorful Jamaican dish that is perfect for a summer cookout or potluck. The combination of the crispy fried snapper, the tangy escovitch sauce, and the creamy Scotch bonnet aioli is sure to please everyone at your table. So next time you're looking for a new and exciting way to prepare fish, give snapper escovitch a try. You won't be disappointed!
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