One of my favorite dishes to prepare is Escovitch Fish. I remember when I was younger and my grandmother would fix this for dinner on Saturdays. I helped to prepare in cleaning and seasoning the fish but left the final preparations to her because I was always afraid of frying it too much. Now I look forward to preparing for my family.
What is Escovitch?
“Escovitch” is a Jamaican term and is the way of cooking whereby fish is usually fried and then soaked literally with a pickling sauce made from vinegar, pimento, onions, pepper and carrots.
5 lbs snapper, king fish or any white fish 1 large lemon 2 tbsp salt 2 tbsp black pepper 1 large sliced onion 1/2 green bell pepper sliced 1/2 orange bell pepper sliced 1 large carrot – cut in thin long slices 2 tbsp oil 2 cups oil 2 Scotch bonnet peppers, sliced and seeds removed (optional) 1 clove garlic 1/4 cup white vinegar
Clean fish (remove the inside and scale) rinse with lemon juice
You can opt to leave fish whole or cut into 2-3 steaks if the fish is larger.
Pat fish dry with paper towel (cut both sides of the fish, not too deep)
Mix salt and black pepper
Rub the inside and outside of the fish with salt and black pepper
Pour oil in frying pan over medium to high heat
Add garlic to the hot oil
Add 2-3 fishes (or sliced steaks) to the pan at a time, fry for 5-10 minutes on each side
Drain fish on paper towel then put fish in a large shallow dish
Put a sauce pan on medium heat, add 2 tbsp oil (make sure sauce pan has a cover)
Add pepper, carrot and onion to the oil, stir for a minute, then add vinegar and cover the sauce pan for 3-5 minutes
Pour over fish, after 10 minutes serve
Serve with salad, rice, steam vegetables or with bread.
I have been trying a few new recipes lately and this is one of my new favorites. I was in our supermarket and ran across Eaton’s Rum BBQ Sauce and thought well this should be a tasty recipe and anything that says Jamaica and rum can’t go wrong. I was not disappointed and will definitely add this to my list of favorites. If you really like rum and you are only preparing for adults then I would suggest to add 4-6 tablespoons of Jamaican white rum or substitute with Bacardi to the BBQ sauce mix. Should give it a little kick. Enjoy!
Jamaican Rum BBQ Chicken Recipe
For 6 Person(s)
3 pound(s) chicken drumsticks/thighs
1/2 cup(s) Lemon Juice
3 1/2 cup(s) water
1 tablespoon parsley
2 tablespoon(s) soy sauce
½ cup onion, cut into wedges
½ tablespoon Grace Browning Sauce
1 cup of Eaton’s Jamaican Rum BBQ Sauce**
2 tablespoon(s) Vegetable or Olive Oil
¼ cup red sweet pepper, chopped
¼ cup green sweet pepper, chopped
Clean chicken and remove any skin if desired. Wash in a lemon juice and water solution (4 1/2 cups water).
In a bowl, add soy sauce, browning sauce, ½ tablespoon parsley, sweet peppers and onions.
Add chicken to the mixture above and allow to marinate in refrigerator for 30 minutes. (overnight would be preferred)
Add Vegetable/Olive Oil to marinated chicken pieces until all is covered.
Add chicken to large flat baking pan covered with aluminum foil or Pyrex dish to bake.
Bake at 375 degrees for 25 minutes then turn over.
Use a brush to spread the Eaton’s Jamaican Run BBQ Sauce across the chicken and return to the oven for 15 minutes.
Turn over chicken and add remaining BBQ sauce across the top and bake for 15 minutes.
Add remaining parsley to sprinkle across chicken and leave in oven for 5-10 minutes with oven turned off.
Side Dish Serving Suggestions: White rice, rice and peas or steamed vegetables.
One of my favorite seasoning to use is Walkerswood Jerk Seasoning. Here is one of my favorite jerk seasoning that I like to prepare this dish for dinner at least two few times during the year and definitely bake at least two to three of them for thanksgiving every year. My family loves having this as part of our thanksgiving dinner instead of the regular baked turkey. Leftovers make for a great jerk sandwich. Hope you have a chance to try the recipe and you enjoy.
Jamaican Jerk Turkey
5 lbs turkey breast 5 tablespoon Walkerswood jerk seasoning 2 teaspoon browning sauce 4 tablespoon of olive oil 4 tablespoon of water 2 tablespoon of butter
Wash the turkey breast with vinegar
Heat oven to 425 degrees
Use a paper towel to pat down the outside of the turkey.
Pat the outside of the turkey down with paper towels.
Use the microwave to melt the butter.
Take 5 tablespoons of the Jerk Seasoning/Sauce and mix with the butter, browning sauce, water and olive oil. If it is too thick use a food processor to liquefy
Fill your turkey injector with the mixture
Inject the turkey breast with the mixture.
Make 2 large slices across each side of the turkey breast. Use a flat knife and add jerk seasoning inside the sliced areas
Rub the remaining Jerk Seasoning/Sauce on the outside and inside of the turkey. Rub under the turkey skin and in every cavity.
Leave the turkey breast covered at room temperature for 3-4 hours. This will allow the seasoning to marinate into the meat. Put in the refrigerator to marinate overnight. Please note that putting it in the freezer
Place in the oven covered with foil on 425 degrees for 45 minutes turning it to the other side for another 45 minutes.
Remove the foil and bake for 30 minutes until browned. Check with temperature gauge to make sure it is fully cooked.
Preparation Time: 25 Mins.
Cook Time: 35 Mins.
Temperature: Medium – High Heat
Serves: 4-6 Persons
Recipe by: Sandra
Ingredients: 3 -4 lbs. oxtails with separated joints
1 tablespoon grace or maggie browning sauce
3 tablespoon grace oxtail seasoning
2 cups (475 ml) stock (beef)*
3 whole cloves garlic
1 medium yellow onion, chopped
1/2 teaspoon of thyme
1/3 of a green and red peppers
3 bay leaves
1 Teaspoon Salt and pepper – based on taste
4 tablespoon Olive oil
Wash oxtails and then dry with paper towels and place oxtail in medium mixing bowl.
Add salt, pepper, browning sauce and oxtail seasoning. Heat 4 tablespoons of olive oil on medium-to-medium high heat in a 4-6-quart pressure cooker pot or deep cooking saucepan.
Add oxtail in about 6-7 at a time to the pan; sear oxtails in hot pan on all sides until golden brown. Use tongs to remove the oxtails to a mixing bowl and set aside until all the oxtail is browned.
Add the chopped onion and peppers to the small to medium saucepan. Cook for a few minutes until onions are transparent.
Add oxtails, garlic, bay leaf, parsley, thyme, salt and stock to the pressure cooker and cook for 20 minutes on medium to medium high.
Turn off the stove and cool for 10 minutes. Release pressure once the steam has released and it’s safe to open the pressure cooker.
Check texture to see if meat is tender. Set stove back to medium high and bring to simmer for 10 minutes without the pressure being activated.
Check to see if meat is tender and taste for preference. Reduce heat to low and simmer for another 5 minutes.
When meat is tender, remove oxtails from the cooking liquid. Use a fat separator to remove the fat or skim the fat off the top with a spoon.