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.
Prep Time: 5 Mins Cook Time: 15 mins Total Prep Time: 20 Mins
Ingredients 2 Cups Penne Pasta 1 Medium Onion 1 Garlic Clove 1 Tbsp Olive Oil 1 Tsp Tarragon 1 Tbsp Oregano 1 Tbsp Basil Salt & Pepper 1 – Bunch of Broccoli Florets ½ of Large Red Pepper ½ of Yellow Bell Pepper ½ of Green Bell Pepper ½ of Orange Bell Pepper ½ Cup of shredded carrots
Peel and dice your onion. Peel and dice your garlic cloves.
Slice peppers and broccoli and add shredded carrots. Place in medium saucepan to sauté for 3 minutes on medium heat. Do not overcook; the vegetables should not be soft.
Add the remaining seasoning to the saucepan with vegetables and sauté for 3 minutes on low heat.
Leave vegetables in saucepan away from the heat for it to be added to pasta later.
Add the pasta along with an equal amount of boiling water in medium pasta pot.
Cook for 15 minutes covered on medium heat.
Drain pasta and add to large Pyrex dish. Mix the pasta and vegetable mix with a wooden spoon.
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.
Add shrimp in a medium size-mixing bowl with salt and marinate for 20-30 minutes; toss every so often.
Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lightly pat dry the shrimp on paper towel and add to wax paper. Add 2 tablespoons of the oil to the pan and heat until sizzling. Add half of the shrimp to the pan and stir-fry stirring continuously until just pink but not cooked through, 1-2 minutes.
Transfer the partially cooked shrimp to a plate or Pyrex dish, then add the remaining two tablespoons of oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as follow as you did for the first portion.
When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, onion, garlic, sweet red chili sauce and bell peppers; stir-fry for about 1 minute more. Add the water, cloves, scallions, soy sauce, and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook.
Use a spatula to transfer the shrimp to a serving dish. Continue to cook the sauce until slightly thickened. Turn off the heat then pour over the shrimp. Serve with jasmine or white rice.
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.
I decided to try a new recipe and thought I would try making Paella. I love rice and seafood so decided to prepare shrimp Paella. It was really easy to prepare and absolutely delicious.
I decided to try a new recipe and thought I would try making Paella. I love rice and seafood so decided to prepare shrimp Paella. It was really easy to prepare and absolutely delicious. The next time I will prepare the Paella with other seafood and chicken. I have seem a lot of recipes with various meats or seafoods so this should be fun.
Preparation Time: 30 Mins
1 pound shrimp, peeled and deveined (optional) 2 tablespoons olive oil 1 onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 3 cloves garlic, crushed 1/2 cup of mixed vegetables 1 teaspoon crushed red pepper flakes 2 cups uncooked short-grain yellow rice 1 bay leaf ½ cup of water 1/2 bunch Italian flat leaf parsley, chopped
Boil shrimp for 5 minutes on medium to high heat until both sides are pink.
Strain shrimp in cold water and place in a bowl on the side. Peel if preferred.
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in Shrimp to coat. Cover, and refrigerate.
Cook rice and add to the side in mixing bowl.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat.
Stir in garlic, red and yellow peppers, mixed vegetables and pepper flakes, and rice.
Add 3 tablespoon of water (more if needed), stirring, to coat rice with oil, about 3 minutes.
Stir in bay leaf and parsley. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Spread rice mixture onto a serving tray. Top with shrimp mixture.
I have been working on healthy yet delicious seafood and especially fish recipes for my family as we look to completely remove all red meat from our meal plans.
I have been working on healthy and delicious fish recipes for my family as we look to completely remove all red meat from our meal plans. I came across mackerel steaks at our local grocery store and thought I would give it a try and see how my family would rate it overall.
I selected Panamei Seafood because it is supposed to have a delicate texture and flavorful. Suggested ways of preparing is barbecuing and smoking or frying and served with sauses. It’s easy to prepare and a great substitute if trying to avoid some or all meat. My family loved it all except for our son who refuses to eat any meat and has claimed he is a vegetarian. Well at least he eats tuna. Hope you can try it as well and let me know what you think?
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
2 lbs. Mackerel/steak cut
¾cup soy sauce
3 Tbsp. lemon juice
3/4 tsp pepper
1 medium onion, cut into rings
6 Tbsp. olive oil
1/3 green bell pepper
1/3 red bell pepper
1/2 cup vinegar
In a medium-mixing bowl combine lemon juice, soy sauce and pepper together. Pour over the fish and marinate in refrigerator for an hour.
In a skillet, spray with Pam, heat 4 tablespoons of olive oil on medium high. Once the oil is hot enough, fry fish until golden brown.
Place the cooked fish on your serving tray or open pyrex dish.
Use a separate fry pan, add 2 tablespoon olive oil, stir-fry onion rings, red and green peppers with vinegar but not until soft.
Add onion rings and peppers marinade on top and arrange around the fish steaks.
Fish steaks are ready to serve. Cover until ready or eat immediately. Not suggested to be left on the stove or it will dry out. Serve over white rice or steamed spinach.