Jamaican Escovitch Red Snapper

Seasoningbottle ingredients 4 medium sized fresh red snapper scaled and clean 1 2 scotch bonnet peppers 10 15 pimento seeds allspice seeds 1 large white onion thickly sliced 1 red bell pepper cut lengthwise inch wide 1 green bell pepper cut lengthwise inch wide 1 carrot grated 1. Even though it s eaten year round no god fearing jamaican would be without fried king fish or red snapper on good friday. Jamaican escovitch fish paired with bammy tart spicy and slightly sweet sauce and vegetables topped on perfectly fried red snapper.

Camila Farah

Let soak in lime water with 1 teaspoon black pepper in the refrigerator 10 to 20 minutes. Add the bell peppers onion carrot garlic allspice celery seeds the minced chile and a generous pinch of salt and pepper. 4 medium sized fresh red snapper scaled and clean. Fish prepared escovitch style is seasoned fried and marinated with a peppery vinegar based dressing made colourful with julienned bell peppers carrots and onions and everyone knows this dish tastes better the next day. Jamaican escovitch red snapper save print written by.

2 teaspoons cracked. Mix flour salt and 1 tablespoon pepper in a shallow bowl. Pour off all but 1 2 cup of the oil from the skillet. After making bammy featured here it was only natural that i follow up with jamaican escovitch fish a spicy variation of ceviche the two are most often eaten together. 1 green bell pepper cut lengthwise inch wide.

1 red bell pepper cut lengthwise inch wide. Wash red snapper thoroughly with water and lime juice. Despite the exotic name and list of ingredients escovitch is straightforward dish. 1 2 scotch bonnet peppers. Cup rice wine vinegar.

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10 15 pimento seeds allspice seeds. 1 large white onion thickly sliced. Pat dry with paper towels. 1 tablespoon sea salt. Pat snapper dry with paper towels and lightly coat both sides with flour mixture.

Jamaican escovitch fish recipes. Jamaican escovitch fish recipes. 10 15 pimento seeds allspice seeds. 1 red bell pepper cut lengthwise inch wide. 2 teaspoons cracked.

Pat snapper dry with paper towels and lightly coat both sides with flour mixture. Let soak in lime water with 1 teaspoon black pepper in the refrigerator 10 to 20 minutes.