Recipe

Morant Villas - Jamaican Escovitch Recipe

Add Step-by-Step Photos	Wolfpackjack / All my dishes 1 year, 9 months ago The HOTTEST fish dish I've ever tried. Another from the chef at Morant Bay Villas. It was a challenge to put this down on paper as she would say add this and that and then just cook it up. If you like hot this is it. Served with fried plantain, J... More Prep:25m Cook:30m Servings:6	Wolfpackjac
	fish

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Fans

mumtazcate

dtour

lunasea

bluewatera

cheryilyn

Ingredients

2 to 3 pounds fish fillets or steaks (red snapper, kingfish, or porgies; in Jamaica, they use the whole fish and local catches such as parrot fish; extremely tasty but you have to pick out lots of bones… ahhhh … love the local flair)

2 large onions

2 medium carrots

1 Scotch Bonnet pepper, seeded and cut into thin strips

2 (or more) cloves garlic, finely minced

2 tablespoons peanut or corn oil

1 bay leaf

1 tsp dried thyme

2 tsp Allspice berries (optional)

1/2 tsp crushed red pepper

2 to 4 tsp salt

2 to 4 tsp freshly ground black pepper

¾ to 1 cup cane or malt vinegar

1/4 cup water

3 limes or lemons, sliced into wedges

1/2 teaspoon salt

1/3 cup flour

1/2 cup peanut or corn oil

1 tsp whole black peppercorns (optional)

2 Tbsp lemon or lime juice

Directions

Heat 2 Tbsp of oil in a stainless steel saucepan over medium low heat. Add all the vegetables and garlic; the bay leaf, thyme, allspice & peppercorns (optional), crushed pepper, salt and pepper.

Sweat for about 5 minutes, stirring, or until the onion is soft and translucent.

Add the vinegar, water and lemon juice, stirring well. Cover the pan and simmer for about 15 minutes, stirring occasionally, or until the vegetables are tender.

Wash fish thoroughly in water with lime or lemon juice added. Dry thoroughly.

Combine salt and black pepper and coat the fish with this mixture. Pour the flour in a plastic or brown bag. Add the fish fillets or steak and shake to cover all over with the flour.

Heat the remaining oil in a large stainless steel skillet. (Don't use cast iron; the vinegar will interact and discolor the fish.)

Add about half of the fish pieces and fry until golden brown, about 3 to 4 minutes on each side.

Remove the fish to a large platter or to a serving dish. Keep warm.

Fry the remaining fish in the same way and transfer to the serving dish.

Spoon the hot vegetables and sauce over the fish and serve right away with lime wedges.

I have also heard you can cool to room temperature, cover tightly and refrigerate until thoroughly chilled, and then serve cold.

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Comments

bluewaterandsand 1 year, 9 months ago said:
Sounds delicious!I love fish any way it is cooked.

mrspotatohead 1 year, 9 months ago said:
Carumba, this does sound hot, but it's winter here in Minnesota so I'm up for hot. Sounds like it'll work better than a sauna - YUM!

mumtazcatering 1 year, 9 months ago said:
Great post simply love fish especially with garlic

lunasea 1 year, 9 months ago said:
Oh wow - this has my name written all over it, Dave.....great offering. I love the heat and flavors here. *hugs*

dtour 1 year, 9 months ago said:
Now this is a dish my taste buds can dance with. Dave, my man, you have out done yourself. Hubby and I call a dish like this.....SCRUMMY! Five all the way!!!!
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