This old favorite of mine was due for an early revisit. After making a delicious fish broth(tea) with the heads of my two snapper along with root vegetables, I decided to continue the traditional way and did a Jamaican escovitch fish dish with the remainder of my snapper.
Although this dish is predominately served during the Easter period, it’s enjoyed throughout the year. The ingredients were:
- Sliced snapper (boned-in) (six pieces)
- Salt and black pepper to taste
- Canola oil for frying (1 cup)
- Crushed all spice (pimento berries)
- Bell peppers
- Scotch bonnet pepper
- Garlic (clove)
- Whole fish were previously scaled and cleaned by fish monger.
- After heads were removed for fish tea, the bodies of fish were slices and scored in order to allow seasoning to penetrate. They were dried with paper towels and seasoned with salt and black pepper to taste. These were placed in refrigerator for approximately four hours.
- In hot skillet, oil was added under medium to high heat and flavored with a clove of garlic. Garlic was then discarded. Fish slices were further dried with paper towel and fried for approximately five to six minutes on each side.
- Then fish slices were dried on paper towel to remove excess oil.
Pickled (vinegar-based) veggies:
- In stock pot, vinegar, splash of water along with pinch of salt, sugar and sprinkle of black pepper were added. These were brought to a boil under medium heat.
- Bell peppers, onions, pimento berries, scotch bonnet pepper were added and allowed to simmer for approximately two minutes under low heat.
- Fried fish pieces were added to platter.
- Pickled veggies were added by garnishing fish and spooning on vinegar dressing.