Escovitch Fish Recipe ~ Episode 395

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Filleted fish is easier to prepare and frozen options are often more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor while being widely available.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños provide heat with less intensity, while banana peppers are milder and more accessible.

pimento seeds

🥗Healthier: allspice

💰Cheaper: mixed spices

Allspice captures the essence of pimento and is readily available.

Wash the Pompano fish with lemon lime juice and water, then rinse it off.

Remove the leaves from a couple of sprigs of thyme and macerate them in a bowl.

Add a couple of teaspoons of all-purpose seasoning, about a teaspoon of garlic powder, half a teaspoon of black pepper, and some paprika to the bowl.

Rub the marinade all over the fish, including inside the slits made in the fish.

Chop the vegetables: julienne the carrot, green bell pepper, and mini bell peppers, and cut the onion into wings.

Heat about a tablespoon and a half of vegetable oil in a pot.

Add three cloves of garlic and the chopped carrot to the oil and let it cook for about a minute and a half.

Add the thyme, habanero, and mini bell peppers to the pot, followed by the onion and about six Old Spice berries.

Season the mixture with a quarter teaspoon of black pepper, three-quarters of a teaspoon of all-purpose seasoning, and a tablespoon and a half of sukran gold.

Pour in a quarter cup of white vinegar and let the mixture cook for about three to four minutes.

Heat oil in a pan with a couple of cloves of garlic and thyme.

Fry the marinated fish in the pan on medium-high heat for about seven to eight minutes per side.

Once the fish is fried, spoon the vegetable pickle over the fish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens