MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Snapper Escovitch
Categories: Seafood, Herbs, Vegetables, Chilies
Yield: 4 servings
2 ts Fresh thyme leaves
1 ts Garlic powder
1/2 ts Ground ginger
1 ts Kosher salt; more to taste
1 ts Black pepper
1/2 c Oil; more as needed
4 Skin-on snapper fillets
- (6 oz ea) -OR-
2 lb Whole red snapper
1 Dry bay leaf
1/2 ts Fresh ginger; grated
3 sm Bell peppers; any or all
- colours, thin sliced
1 md Yellow onion; thin sliced
1 md Carrot; peeled, in
- matchsticks
1 Scotch bonnet chile;
- pierced
1 tb Granulated sugar
1 tb Worcestershire sauce
1 ts Allspice berries or pickling
- spice
4 cl Garlic; minced
3/4 c Red wine vinegar
Mix together 1 ts thyme leaves, garlic powder, ginger, salt, and
pepper. Season the fish with the mixture.
In a large skillet over medium, heat oil until really hot but not
smoking, about 3 to 5 minutes, and add the fish flesh-side down.
Cook until the flesh gets a little color, about 5 minutes. Flip,
then continue cooking until the skin is crisp. Remove fish and set
aside on a serving platter. Drain oil, leaving about 2 to 3 tb in
the skillet.
Return the skillet to the stove. Add the bay leaf and fresh ginger,
and saute over medium heat until fragrant, about 30 seconds.
Add bell peppers, onion, carrots, Scotch bonnet chile, sugar,
Worcestershire sauce, allspice, and the remaining thyme leaves, and
continue cooking, stirring, for about 2 to 3 minutes. Add garlic
and saute until fragrant, about 1 minute.
Add vinegar, and stir to combine all the ingredients. Taste and
adjust seasoning as necessary. Let it simmer for about 2 minutes,
until the vegetables soften but still retain bite, and spoon over
fish. (Leave the allspice berries or pickling spice in the topping.
Simply eat around them.)
Recipe by Millie Peartree
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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