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Ingredientes
- 4 x red snapper fillets (or possibly 2 whole red snapper)
- 1/4 c. vegetable oil (60 ml) Coarse salt and freshly cracked black pepper
- 2 x leeks, sliced (white and light green only)
- 2 x carrots, julienned
- 4 sprg fresh thyme
- 1 x scotch bonnet pepper, chopped
- 1 pch grnd allspice
- 2 Tbsp. white vinegar (30 ml)
- 1 x lime, cut in wedges
Direcciones
- Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper. Heat 2 tbsp. of the oil in a large non-stick saute/fry pan on medium-high heat. Sear fish (in batches if necessary), skin side up till fish is browned. Turn and sear for 1 minute on skin side. Place on a platter.
- Add in remaining 2 tbsp. of oil to pan. Saute/fry leeks, carrots, thyme, scotch bonnet and allspice till leeks are soft, about 5 min. Add in vinegar to pan and cook till evaporated. Season with salt and pepper. Pour vegetables over fish. Serve with lime wedges to squeeze over.
- Escovitch is the Jamaican version of the Spanish Escabeche. The fish is cooked and then a spicy marinade is added. I've used red snapper but you could use any other hard fish such as rainbow trout.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 148 | 40% |
| Total Fat 16.74g | 21% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 81mg | 27% |
| Sodium 163mg | 7% |
| Potassium 1062mg | 30% |
| Total Carbs 7.41g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.32g | 2% |
| Protein 45.45g | 73% |
