Snapper Escovitch Time: 25 minutes This light, flaky fish, a favorite in the Caribbean, is made with whole snapper, but you may substitute use fillets for convenience. This dish uses gentle spices to let the flavor of the fish come through, but you can adjust it by increasing the amount of allspice or hot pepper if you choose for greater intensity. You can use Old Bay, jerk, or Cajun seasoning blends in place of the spice mixture in Step 1 if you're short on time or spices. After that, you can either make it into a sandwich (see Tip), serve it with sweet plantain fries, or eat it by itself as a light dinner. INGREDIENTS Yield : 4 servings 2teaspoons fresh thyme leaves 1teaspoon garlic powder ½teaspoon ground ginger 1teaspoon coarse kosher salt, plus more to taste 1teaspoon black pepper ½cup vegetable oil, plus more as needed 4(6-ounce) skin-on snapper fillets or 2 pounds whole red snapper 1dry bay leaf ½teaspoon fresh ginger, grated 3small bell peppers (red, yellow, green or one o...
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