SAN DIEGO (CBS 8) - This is one of my favorite recipes: Escovitch Fish. I mentioned it in last week's recipe and decided to make a few changes to the original recipe from three years ago.
I have scaled down the portions of the ingredients to save time prepping, and I also reduced the amount of vinegar in the recipe. And rather than frying the whole fish in a lot of oil, I pan fried the fish until it was crispy (using this method uses a lot less oil.)
I think one of the reasons I like this recipe so much is that it tastes good hot or cold! It is best made using a whole fresh fish, but filets will work fine. Enjoy!
3 to 4 small whole red snapper
1 lime or lemon
6 green onions
6 to 8 sprigs of fresh thyme
Salt and pepper
1 cup canola oil if frying
3/4 cup cider vinegar or white vinegar
6 to eight allspice berries
6 black peppercorns
2 cloves garlic, smashed
1/2 tsp sea salt
1 tsp brown sugar or white sugar
1 large onion thinly sliced
1 carrot thin sliced diagonal pieces
3/4 cup each-thinly sliced red, yellow bell pepper
1/2 cup chayote
1/4 to 1/2 scotch bonnet pepper chopped, veins and seeds removed (optional)
Clean and trim the fish and cut diagonal slits on both sides. Cut lime or lemon in half and squeeze the juices over the fish inside and out. Rub the lime juice into the fish then rinse and pat completely dry. Season the fish well with the salt and pepper, making sure to season the inside cavity as well. Cut scallion in half and use the back of your knife to bruise them, then place the thyme and scallions in the cavity.
Place oil in cast iron skillet, heat to high and fry fish until crispy and golden brown. Remove fish and drain on paper towels then place on a large platter. Pour Escovitch sauce over fish and let fish marinate in the sauce prior to serving. Can be served hot or cold.