RECIPE

ESCOVITCH FISH

INGREDIENTS

 

  • 1 large onion
  • 2 medium carrots
  • 1 bell pepper or 1 chocho
  • 2 cloves garlic
  • 2 tablespoons peanut or corn oil
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1/3 to ½ cup cider vinegar
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 1½ to 2 pounds fish fillets or steaks, such as red snapper, kingfish, or porgies
  • ½ teaspoon salt
  • 1/3 cup flour
  • ½ cup peanut or corn oil

METHOD

  1. Sift the flour and baking powder together.
  2. Rub in the margarine until well blended.
  3. Gradually add cold water to the mixture the ingredients to make a stiff dough.
  4. Knead the dough on a floured surface until smooth.
  5. Divide the mixture, shape into balls and flatten slightly.
  6. Heat the vegetable oil in a heavy frying pan and fry the dumplings until golden brown on both sides.
  7. Rinse all the vegetables and dry. Then, peel and thinly slice the onion. Scrap the carrots and cut thinly or into matchstick size strips. Core and remove the seeds from the bell pepper and cut into thin strips. If using the chocho or chayote, peel, remove the white core, and cut the vegetable into thin julienne strips. Finely mince the garlic.
  8. Heat the oil in a stainless steel saucepan over medium low heat. Add all the vegetables and garlic; the bay leaf, thyme, crushed pepper, salt and pepper. Sauté for about 5 minutes or until the onion is soft.
  9. Add the vinegar, water and lemon juice, stirring well. Cover the pan and simmer for about 15 minutes, stirring occasionally, or until the vegetables are tender.
  10. Rinse the fish and blot dry with a paper towel. Sprinkle lightly all over with the salt and black pepper. Pour the flour in a plastic bag. Add the fish fillets or steak and shake to cover all over with the flour.
  11. Heat the remaining oil in a large stainless steel frying pan. (the vinegar will interact with cast iron and discolor the fish.) Add about half of the fish pieces and fry until golden brown, about 3 to 4 minutes on each side.
  12. Remove the fish to a large plate or serving dish. Keep warm. Fry the remaining fish in the same way and transfer to the serving dish.
  13. Spoon the hot vegetables and sauce over the fish and serve right away. Alternatively, cool to room temperature, cover and refrigerate until chilled and serve cold.

Makes 4 servings as a main dish and 8 as an appetizer