Name: Escovitch
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 red snapper fillets (or 2 whole red snapper); ¼ cup vegetable oil (60 ml); Coarse salt and freshly cracked black pepper; 2 leeks, sliced (white and light green only); 2 carrots, julienned; 4 sprig fresh thyme; 1 scotch bonnet pepper, minced; Pinch of ground allspice; 2 Tbsp white vinegar (30 ml); 1 lime, cut in wedges

Yields

4 servings

Escovitch is the Jamaican version of the Spanish Escabéche. The fish is cooked and then a spicy marinade is added. I’ve used red snapper but you could use any other firm fish such as rainbow trout.

ingredients

red snapper fillets (or 2 whole red snapper)

cup vegetable oil (60 ml)

Coarse salt and freshly cracked black pepper

leeks, sliced (white and light green only)

carrots, julienned

sprig fresh thyme

scotch bonnet pepper, minced

Pinch of ground allspice

Tbsp white vinegar (30 ml)

lime, cut in wedges

Ingredient Substitution Guide

directions

Step 1

Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper. Heat 2 tbsp. of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter.

Step 2

Add remaining 2 tbsp. of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes. Add vinegar to pan and cook until evaporated. Season with salt and pepper. Pour vegetables over fish. Serve with lime wedges to squeeze over.

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Escovitch

ingredients

directions

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