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Jamaican recipe, very popular dish for fish, which can be served for any of the three meals. "Escoveitch" comes from escabeche, Spanish for "pickled." There are many variations of this Jamaican recipe, popular in Cayman too, that evolved from a centuries old Spanish and Portuguese method of preparing seafood and poultry. Tilapia is perfect for this delicious, spicy recipe that's popular all day long, from breakfast to late night snack. You can also use cleaned small whole fish such as grunts, Jack Cutlass, sprats, goat fish or snappers, or any kind of fish fillets or steaks, such as wahoo, king fish, or dolphin. It should be prepared ahead of time and refrigerated to get the maximum flavor from spices, but served at room temperature. Old recipes tell you not to refrigerate the fish, to let it marinate at room temperature, but I think this is risky anywhere, especially in the tropics. It is delicious made from any fish. Serve with bammies (made from cassava root), a nice salad, some of the marinade and a nice cold beer. Allow to marinate for at least 8 hours or overnight. I received the seasoning salt as a gift a while back and it says it is sea salt with an attitude! I have eaten it both with the head and tail left on and with the filets -- personal preference, I don't like anything left on that I can't eat or looking back at me.
Units: US | Metric
Serving Size: 1 (202 g)
Servings Per Recipe: 4
The following items or measurements are not included:
whole black peppercorns