JAMAICAN FISH RECIPES

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JAMAICAN FRIED SNAPPER RECIPE | ALLRECIPES



Jamaican Fried Snapper Recipe | Allrecipes 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    Latin American    Caribbean

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 whole fish

Number Of Ingredients 14

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
? 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, CarbohydrateContent 4.9 g, CholesterolContent 124.8 mg, FatContent 50.9 g, FiberContent 1 g, ProteinContent 70.3 g, SaturatedFatContent 6.9 g, SodiumContent 1035.7 mg, SugarContent 2.4 g

JAMAICAN ESCOVITCH FISH RECIPE | EATINGWELL



Jamaican Escovitch Fish Recipe | EatingWell image

This is a traditional way that fish is served in Jamaica that is similar to the escabeches of the Spanish-speaking islands. It is traditionally served with bammy (also spelled bammie), a cassava flatbread, but I like to eat it with rice to better soak up the marinade. This recipe makes four cups of pickled vegetables: You can use it all or reserve some and use the leftovers as a complement to other fish or meat dishes or in sandwiches. Read more about this recipe in the article This Tangy Escovitch Fish Connects Jamaica to Its Spanish Past.

Provided by Jessica B. Harris

Categories     Healthy Fish Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 12

3 tablespoons canola oil, divided
2 medium onions, halved and thinly sliced
2 medium carrots, cut crosswise into thirds and sliced into thin strips
1 medium bell pepper, thinly sliced
1 habanero chile, seeded and thinly sliced
½ teaspoon allspice berries, cracked, plus 3 whole berries
½ teaspoon black peppercorns
3 sprigs fresh thyme
1?½ cups cane vinegar (see Tip)
1?¼ pounds red snapper or 2 ½ pounds porgy (about 4 small), cleaned and heads removed
½ teaspoon salt
¼ teaspoon ground pepper

Steps:

  • Heat 2 tablespoons oil in a large saucepan over medium heat. Add onions, carrots, bell pepper, chile, cracked and whole allspice berries, peppercorns and thyme. Cook, stirring often, until the vegetables soften, about 10 minutes. Add vinegar and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Sprinkle both sides of fish with salt and pepper. Cook, turning once, until just cooked through, 3 to 5 minutes per side, depending on thickness. Remove from heat. Pour the vegetables over the fish. Let stand at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 303 calories, CarbohydrateContent 12 g, CholesterolContent 53 mg, FatContent 13 g, FiberContent 3 g, ProteinContent 30 g, SaturatedFatContent 1 g, SodiumContent 411 mg, SugarContent 7 g

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