MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Snapper Escovitch
Categories: Seafood, Herbs, Vegetables, Chilies
Yield: 4 servings
2 ts Fresh thyme leaves
1 ts Garlic powder
1/2 ts Ground ginger
1 ts Kosher salt; more to taste
1 ts Black pepper
1/2 c Oil; more as needed
4 (6 oz ea) skin-on snapper
- fillets
=+OR+=
2 lb Whole red snapper
1 Dry bay leaf
1/2 ts Fresh ginger; grated
3 sm Bell peppers; any or all
Colours, thin sliced
1 md Yellow onion; thin sliced
1 md Carrot; peeled. in
- matchsticks
1 Scotch bonnet chile;
- pierced
1 tb Granulated sugar
1 tb Worcestershire sauce
1 ts Allspice berries or pickling
- spice
4 cl Garlic; minced
3/4 c Red wine vinegar
Mix together 1 teaspoon thyme leaves, garlic powder,
ginger, salt and pepper. Season the fish with the
mixture.
In a large skillet over medium, heat oil until really
hot but not smoking, about 3 to 5 minutes, and add the
fish flesh-side down. Cook until the flesh gets a little
color, about 5 minutes. Flip, then continue cooking
until the skin is crisp. Remove fish and set aside on a
serving platter. Drain oil, leaving about 2 to 3
tablespoons in the skillet.
Return the skillet to the stove. Add the bay leaf and
fresh ginger, and saute over medium heat until fragrant,
about 30 seconds.
Add bell peppers, onion, carrots, Scotch bonnet chile,
sugar, Worcestershire sauce, allspice and the remaining
thyme leaves, and continue cooking, stirring, for about
2 to 3 minutes. Add garlic and saute until fragrant,
about 1 minute.
Add vinegar, and stir to combine all the ingredients.
Taste and adjust seasoning as necessary. Let it simmer
for about 2 minutes, until the vegetables soften but
still retain bite, and spoon over fish. (Leave the
allspice berries or pickling spice in the topping.
Simply eat around them.)
By: Millie Peartree
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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