snapper

This recipe is also known as escoveitched fish and can be made with various types of firm fleshed fish.  My favorite is snapper. We get our snapper from a local asian market and we ask them to clean and scale it for us–it save a HUGE headache–trust me!  This fish dish really sets Jamaican food apart from other types of fish recipes from other cultures.  It is so tasty and once you try fish cooked this way, you will cook all  your fish with the same seasonings.  I can’t still understand why in the USA, most people are not comfortable eating the ‘whole’ fish-head.and.all.with.the.eyes. and would rather eat just the fillets…???…Do what you feel comfortable with, but I enjoy seeing and eating my food in its most natural form…check this out!  For this recipe, we used our dutch ovenmortar and pestlechef’s knife,cutting board, and silicone spatula and brush set.

{this is what it looks like when you are seasoning it}

fish

snapper
Serves: 4-6
 
Ingredients
  • 4 fish (preferably whole snapper; cleaned and scaled)
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 2 tbsp. dry thyme
  • 1 tsp. ground pimento (allspice) or 12 whole pimento beans ground in mortar and pestle
  • 1 scotch bonnet pepper (chopped and seeds removed)
  • 2 onions (chopped)
  • 1 green pepper
  • 1 cups of vinegar
  • 2 cloves of garlic (minced)
  • ½ cup coconut oil for cooking
Instructions
  1. Dry rub the salt, pepper, thyme and allspice into the fish.
  2. In a large bowl or dish, combine the fish, vinegar, garlic, onion, scallion, scotch bonnet, and green pepper; let marinate for about 1 hour or overnight.
  3. Add oil to the pot and remove the whole fish from the marinade and sear the fish in the oil for 10 minutes on each side.
  4. Add in the vegetable and vinegar marinate into the pan.
  5. Cover the pot to let it stew in its own juices.
  6. Reduce heat and simmer for 5-10 minutes until the onions are transparent and vegetables are soft.

 

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