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does anyone knows how to escovitch fish,where you put the vinegar and the onions on it,mmmmm!!,lovely [img]/forums/images/graemlins/smile.gif[/img]
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Re: escovitch fish
**tapping foot** -
Re: escovitch fish
hi sweetness (((neutral))) yu miss mi DWL
see a link here
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Re: escovitch fish
Escoveitch Fish
1 large onion
2 medium carrots
1 bell pepper or 1 chocho (chayote)
2 cloves garlic
2 tablespoons peanut or corn oil
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
Freshly ground black pepper
1/3 to 1/2 cup cider vinegar
1/4 cup water
2 tablespoons lemon juice
1 1/2 to 2 pounds fish fillets or steaks, such as red snapper, kingfish
1/2 teaspoon salt
1/3 cup flour
1/2 cup peanut or corn oil
Rinse all the vegetables and dry. Then, peel and thinly slice the onion. Scrap the carrots and cut thinly or into matchstick size strips. Core and remove the seeds from the bell pepper and cut into thin strips. If using the chocho or chayote, peel, remove the white core, and cut the vegetable into thin julienne strips. Finely mince the garlic.
Heat the oil in a stainless steel saucepan over medium low heat. Add all the vegetables and garlic; the bay leaf, thyme, crushed pepper, salt and pepper. Saute 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.
Meanwhile, rinse the fish and blot dry with paper toweling. Sprinkle lightly all over with the salt and black pepper.
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 heatproof 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. Or cool to room temperature, cover tightly and refrigerate until thoroughly chilled, and serve cold.
Makes 4 servings as a main dish, and 8 as an appetizer.Comment
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Re: escovitch fish
thanks ((g2)) I miss you being on the board,yu gaan lef mi wid dem breed a new people awn yah [img]/forums/images/graemlins/laugh.gif[/img]Originally posted by grandma2:
[qb] hi sweetness (((neutral))) yu miss mi DWL
see a link here
http://www.jamaicans.com/cgi-bin/ult...;f=24;t=000009 [/qb]
all the best to you and the family [img]/forums/images/graemlins/smile.gif[/img]Comment
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Re: escovitch fish
thanks sandif,both recipes are very similar,except for the flour,I am going to try both [img]/forums/images/graemlins/smile.gif[/img]Originally posted by SandiF:
[qb] Escoveitch Fish
1 large onion
2 medium carrots
1 bell pepper or 1 chocho (chayote)
2 cloves garlic
2 tablespoons peanut or corn oil
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
Freshly ground black pepper
1/3 to 1/2 cup cider vinegar
1/4 cup water
2 tablespoons lemon juice
1 1/2 to 2 pounds fish fillets or steaks, such as red snapper, kingfish
1/2 teaspoon salt
1/3 cup flour
1/2 cup peanut or corn oil
Rinse all the vegetables and dry. Then, peel and thinly slice the onion. Scrap the carrots and cut thinly or into matchstick size strips. Core and remove the seeds from the bell pepper and cut into thin strips. If using the chocho or chayote, peel, remove the white core, and cut the vegetable into thin julienne strips. Finely mince the garlic.
Heat the oil in a stainless steel saucepan over medium low heat. Add all the vegetables and garlic; the bay leaf, thyme, crushed pepper, salt and pepper. Saute 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.
Meanwhile, rinse the fish and blot dry with paper toweling. Sprinkle lightly all over with the salt and black pepper.
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 heatproof 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. Or cool to room temperature, cover tightly and refrigerate until thoroughly chilled, and serve cold.
Makes 4 servings as a main dish, and 8 as an appetizer. [/qb]Comment
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