Jamaican Escabeche of Snapper
Ingredients
| 6 cups water | ||
| 2 tsp kosher salt | ||
| 10 peppercorns | ||
| 1 and 1/2 lbs snapper fillets | ||
| 1 medium red onion, thinly sliced and separated into rings | ||
| 1 medium carrot, thinly sliced (about 1/2 cup) | ||
| 4 cloves garlic, minced | ||
| 1/2 cup olive oil | ||
| 1/2 cup white wine vinegar | ||
| 1/4 cup water | ||
| 1/4 cup lime juice | ||
| 2 tsp kosher salt | ||
| 1/2 tsp dried thyme leaves | ||
| 2 small dried hot chilies, crushed | ||
| 1 bay leaf | ||
| 2 tbs fresh parsley, chopped |
Directions:
- Heat 6 cups water, 1 tsp salt and peppercorns to boiling in a 12 inch skillet. Reduce heat.
- Place snapper in a single layer and simmer uncovered until fish flakes easily with a fork. About 5=8 minutes.
- Cut fish into 2 inch chunks and place in a heavy plastic bag or bowl.
- Cook and stir onion, carrot and garlic in oil until tender, then remove from heat.
- Stir in remaining ingredients, except for parsley. Pour the mixture over the fish.
- Close the bag or cover the bowl and refrigerate for at least 24 hours, turning occasionally.
- Just before serving, remove the fish form the marinade with slotted spoon and sprinkle with parsley before serving.
No Comments