Escovitch Snapper
Escovitch Snapper is the Jamaican twist of escabeche (the Spanish word to describe a pickled dish). This dish is crispy, light, and a pure delight for the tastebuds.
Ingredients
Ena's Seafood Spice Rub:
Escovitch Dressing:
Method
Cooks Note:
If using batter for the fish, you can add the spice rub to the batter. If time permits, marinate the fish at least an hour for a whole fish, less for filets (depending on size and cut). Escovitch is a staple in Caribbean homes. The recipe varies from region to region and family to family. It is usually bottled in a mason jar or other creative vessel and used as a dip or sprinkled on roasted, fried or steamed seafood.
Step 1
Heat the oil in a deep-fryer or cast-iron skillet to 177 degrees C.
Step 2
Score the fish on both sides with a knife. Sprinkle inside and out with the Seafood Spice Rub. Coat in batter if using (see Cook's Note).
Step 3
Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes.
Step 4
Serve with Escovitch Dressing
For the Seafood Spice Rub:
In a food processor, pulse together the pimento seeds, adobo, paprika, garlic powder, onion powder, cayenne, salt, black pepper and white pepper. Add the olive oil and process until the mixture has a deep red color, about 45 seconds.
For the Escovitch Dressing
Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm).
