Jamaican Red Snapper Escovitch 🐟
Following my Jamaican roots, I made a traditional dish today. Escovitch is simply vegetables with vinegar (not quite pickled, however). In Jamaica, the whole fish is fried, but to make it more family friendly, I used fish fillets. Follow these easy steps and you’ll have an authentic dish on your hands in minutes. If you need more instruction, feel free to contact me!
The first step is to thinly slice half of a carrot, half of a red bell pepper, and a quarter of an onion. Smash one clove of garlic and sautéed in 1 tsp olive oil. Add vegetable. Don’t brown these, just sweat them! Immediately add in 2-3 tbsp distiller white vinegar, 2 allspice berries, and a pinch of salt. As soon as the liquid comes to a boil, take it off the heat, and leave it covered. Next you need to fillet of fish. Make an incision below the head and follow the spine and start to open up the fish as if you were turning pages of a book. Do this on both sides and you’ll have your fillet. Always make sure when you’re working with fresh fish that the fishes eyes are clear, the skin is not slimy, the flesh has a little bounce to it, and it doesn’t smell fishy. Then, you need to season your fish with salt and pepper, then dredge your fillets in flour seasoned with salt, pepper, and garlic power, and cornstarch. Fry until golden brown, about 3-4 minutes per side. Lastly, I served the fish over thyme infused white rice, with the vegetables over top!
Jamaican Red Snapper Escovitch.