Escovitch Dressing

Recipe courtesy Cook Like a Jamaican

Escovitch

Originally appeared in Issue 4

 

INGREDIENTS
½ each green and red bell pepper, julienned
1 medium carrot, julienned
1 small onion, sliced in rings
3 tbsp cooking oil (use leftover oil used to fry fish)
⅔ cup vinegar
10 pimento seeds (optional)
½ tsp salt
1 tsp pepper sauce
½ scotch bonnet pepper, seed removed
and chopped

DIRECTIONS
Cut vegetables and put aside.

Put vinegar and oil into a saucepan and bring to a boil. Add carrots and pimento seeds and let simmer for about 1 minute. Add salt, pepper sauce and bell peppers and simmer for 1 minute.

Add onion and simmer for about 3 minutes or until the onion is transparent. Add scotch bonnet pepper and stir.

Place fish into serving dish and spoon dressing on top.

Serves 4

Escovitched Snapper

IMG_5049

Recipe courtesy Cook Like a Jamaican

INGREDIENTS:
4 whole red snapper
1 cup cooking oil
Salt and pepper

INSTRUCTIONS:

The day before serving, clean and scale the fish. Season with salt and black pepper and refrigerate.

Set stove to high and add cooking oil to pan. Dry fish with paper towel and pan fry for about 5 minutes on each side. Take fish out of pan and place on paper towel to drain oil.

Escovitched Dressing

INGREDIENTS:
1/2 each green and red bell pepper, julienned
1 medium carrot, julienned
1 small onion, sliced in rings
3 tbsp cooking oil (use leftover oil used to fry fish)
2/3 cup vinegar
10 pimento seeds (optional)
1/2 tsp salt
1 tsp pepper sauce
1/2 scotch bonnet pepper, seed removed and chopped

INSTRUCTIONS:
Cut vegetables and put aside.

Put vinegar and oil into a saucepan and bring to a boil. Add carrots and pimento seeds and let simmer for about 1 minute. Add salt, pepper sauce and bell peppers and simmer for 1 minute.

Add onion and simmer for about 3 minutes or until the onion is transparent. Add scotch bonnet pepper and stir.

Place fish into serving dish and spoon dressing on top.

Serves 4