Escoveitch is a traditional Caribbean pickle sauce that was once brought to the islands by the spanish. This sauce gives a tart, spicy, hot combination of vinegar, pimento, scotch bonnet peppers, garlic, onions & thyme to the fish.
This recipe gives you fried battered fish with a veggie salsa on top. Scrummy with Rice & Peas, Bammies (cassava cakes) or hard dough bread.
- 1kg whole fresh snapper, scaled gutted and cleaned
- 1 lime
- salt and pepper
- 1/2 cup flour, for coating
- vegetable oil for frying
For Pickle Dressing:
- 1 cho cho (christophene) or cucumber, cut into strips
- 2 onions, sliced
- 2 scotch bonnet peppers, deseeded and sliced
- 1 jar Walkerswood Escoveitch Pickle Sauce
- Rub fish with lime and rinse.
- Season well with salt pepper and coat with flour.
- Heat oil in a frying pan until it smokes slightly, then fry fish on both sides until golden brown.
- Arrange in a deep bowl.
- Meanwhile place the pickle ingredients in a saucepan, bring to boil and simmer for 2 minutes.
- Remove from heat and pour over fish.
- Allow to marinate for 10 mins before serving.
Escoveitch is the Caribbean version of the Spanish cevice, raw fish pickled in lime juice. The escoveitch sauce is integral to Jamaican cuisine and used primarily as a final dressing for fried fish.
This Caribbean version of a pickle sauce is a tart, spicy, hot combination of vinegar, pimento, scotch bonnet peppers, garlic, onions and thyme. Blended with olive oil, sugar and mustard it makes for a spicy salad dressing.
If you can’t find it in your local shops, you can always pop in to Ya Man! or gissa call and we’ll help you stock up.
Mornay sauce is basically a bechamel sauce with grated cheese added to it. In this recipe it gets a zesty taste from lime and white wine.
I love making this with sea bass, but any fish fillet will do. In fact, any fish will do and fish on the bone is often tastier than fillets!
- fish fillets for 4 peeps
- 1 cup white wine
- lime juice
- white pepper
- 1 cup cream
- 3/4 cup grated Swiss cheese
- 4 tbs. butter/margarine
- 2 egg yolks, beaten
- 3 tbs. flour
- salt to taste
- Place the fish fillets in a baking dish and cover with white wine.
- Cover the dish with foil and poach the fish for about 15 minutes (until tender) in 220*
- Remove fish fillets from pan, carefully so as not to break the fish into pieces, and set aside in another baking dish.
- Save the liquid from the fish!
- In sa saucepan, melt the butter and stir in the flour.
- Add the fish liquid whilst stirring.
- Reduce the heat and add the cream.
- When all is well blended add the egg yolks.
- Season to taste with lime juice, salt, and white pepper.
- Remove from heat and pour over the fish.
- Sprinkle with cheese and return to oven until cheese is browned, around 15mins.
- Serve with white plain rice or Rice & Peas.