Escovitch Fish Mom's Recipe Follow for free recipes

Описание: Ingredients

For the Fish:

3 lbs red snapper fillets, cut into serving pieces

½ cup vinegar

1–2 cups water (for soaking)

Up to 2 teaspoons salt, adjust to taste

Up to 1 teaspoon black pepper, adjust to taste

Olive oil, enough to cover at least ¾ up the sides of the fillets when frying


For the Escovitch Sauce:

½ cup vinegar

¼ cup water

¼ to ½ cup of sliced onions

¼ cup chopped red bell pepper (optional)

¼ cup chopped yellow bell pepper (optional)

10–12 pimento seeds (whole allspice)

Few thin slices of scotch bonnet pepper (for heat — use sparingly)

½ to 1 teaspoon Italian seasoning

Optional: If the sauce tastes too tangy, add up to ½ teaspoon sugar — adjust to your preference


For the Simmered Style:

¼ to ½ cup water (for added sauce)

½ to 1 teaspoon Tony’s Creole seasoning, adjust to taste

(May substitute with seasoning salt if Tony’s is not available)


½ to 1 teaspoon dried thyme, adjust to taste

1 small sprig (stick) of rosemary



---

Instructions

1. Soak & Clean
Soak red snapper fillets in a mixture of ½ cup vinegar and 1–2 cups water for 10 minutes.
Rinse thoroughly and pat dry.


2. Season the Fish
Season both sides of the fillets to taste, using up to 2 teaspoons salt and up to 1 teaspoon black pepper.
Rub in gently and set aside.


3. Fry the Fish
In a large skillet, heat enough olive oil to cover at least ¾ up the sides of the fillets.
Fry fillets for 3–4 minutes per side until golden and cooked through.
Remove and set aside.




---

Make the Escovitch Sauce

4. In a saucepan, combine ½ cup vinegar and ¼ cup water.


5. Add ¼ to ½ cup of sliced onions, red and yellow bell peppers (if using), 10–12 pimento seeds, a few slices of scotch bonnet pepper, and ½ to 1 teaspoon Italian seasoning.


6. Optional: If the sauce tastes too tangy, add up to ½ teaspoon sugar — adjust to your preference.


7. Simmer for 3–4 minutes until fragrant. Cover to keep warm.



---

Two Ways to Serve

Option 1 – Classic Style

Serve fried red snapper fillets with escovitch sauce spooned over the top or on the side.

Option 2 – Simmered Style (Moist & Flavorful)

After frying, drain excess oil. Return fillets to the pan.
Pour in the escovitch sauce and add ¼ to ½ cup water.
Add Tony’s Creole seasoning (or seasoning salt), thyme, and rosemary sprig — all adjusted to your taste.
Cover and simmer on low for 10 minutes to allow the fish to absorb all the flavor.
Serve hot.