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Receta Escovitch
by Global Cookbook

Escovitch
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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

  1. 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.
  2. 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.
  3. 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.