JAMAICAN FRIED SNAPPER RECIPE | ALLRECIPES
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
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
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
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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