Main
Recipes
Jamaican Style Escovitch of Fish with Pickled Vegetables (Emeril Lagasse) Recipe

Jamaican Style Escovitch of Fish with Pickled Vegetables (Emeril Lagasse) Recipe

Posted by

Rate It!

Jamaican Style Escovitch of Fish with Pickled Vegetables (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 1/2 cups malt vinegar
2 tbsp plus 2 tsp sugar
2 tbsp plus 1 tsp salt, plus more for seasoning fish
1 tbsp pickling spice
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1 scotch bonnet pepper , pierced
6 (6-oz) firm white fish fillets, such as grouper , tilapia , striped bass , or catfish
1 lime, juiced
freshly ground white pepper
1 cup all-purpose flour
1 tbsp emeril's original essence , recipe follows
2 tsp garlic powder
2 tsp onion powder
1 tsp ground dried oregano
1 tsp ground white pepper
1/4 cup vegetable oil , or more as needed
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

In a medium nonreactive saucepan, combine the vinegar, sugar, 1 tablespoon plus 2 teaspoons of the salt, pickling spice, bell peppers, onion, garlic, and Scotch bonnet and bring to a boil. Reduce heat to a simmer and skim any foam that rises to the top. Simmer vegetables for 2 minutes; remove from heat and set aside until warm before serving. (Pickled vegetables may be made up to 3 days in advance and refrigerated in a nonreactive container until ready to serve. May be served warm or cold.)
When you are ready to cook the fish, place the fillets on a nonreactive plate or platter and squeeze the lime juice over the fillets. Let sit for several minutes then pat fillets dry. Season well on both sides with salt and freshly ground white pepper. In a shallow bowl, combine the flour, Essence, remaining 2 teaspoons of salt, garlic powder, onion powder, oregano, and white pepper and stir to combine. Dredge the fillets in the seasoned flour mixture and shake to release any excess.
Heat the oil in a large saute pan and, when hot, add the fish and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. (This will vary depending on the thickness of the fillets you are using.) Transfer fillets to a platter and spoon some of the pickled vegetables with pickling liquid over the fish. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	273.05 Kcal (1143 kJ)
Calories from fat	113.34 Kcal
		% Daily Value*
Total Fat	12.59g	19%
Cholesterol	11.62mg	4%
Sodium	4813.15mg	201%
Potassium	422.37mg	9%
Total Carbs	33.07g	11%
Sugars	5.1g	20%
Dietary Fiber	4.91g	20%
Protein	8.96g	18%
Vitamin C	64.7mg	108%
Vitamin A	1.6mg	52%
Iron	27.9mg	155%
Calcium	85.1mg	9%

Amount Per 100 g
Calories	107.74 Kcal (451 kJ)
Calories from fat	44.72 Kcal
		% Daily Value*
Total Fat	4.97g	19%
Cholesterol	4.58mg	4%
Sodium	1899.15mg	201%
Potassium	166.66mg	9%
Total Carbs	13.05g	11%
Sugars	2.01g	20%
Dietary Fiber	1.94g	20%
Protein	3.53g	18%
Vitamin C	25.5mg	108%
Vitamin A	0.6mg	52%
Iron	11mg	155%
Calcium	33.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Jamaican Jerk-Spiced Tempeh Nuggets

Garlic powder, Onion powder, Sugar, Salt, Allspice and 6 more..
Anguillan Barbecue Sauce

Olive oil, Onion, finely chopped, Garlic cloves, minced and 12 more..
Farmer's Cheese Cornbread

Unsalted butter, Minced red bell pepper and 11 more..
Skillet Chicken Fajitas

Vegetable oil, Lime juice and 22 more..
J-Man's Ribs

Paprika, Brown sugar, Sugar, Salt, Celery salt and 19 more..
Blackened Catfish

Paprika, Oregano, Garlic powder, Onion powder, Salt and 6 more..
Memphis Rub

Paprika, Dark brown sugar, White sugar, Salt and 7 more..
Perfect Baked Jerk Chicken

Salt , or to taste, Ground allspice, Brown sugar and 10 more..
Memphis Rub by Steven Raichlen

Paprika, Dark brown sugar, Sugar, Salt, Celery salt and 5 more..
Texas Chili

Green bell peppers, Yellow onion, Garlic cloves and 11 more..
Red Peppers and Onions Sauteed in Olive Oil

Red bell pepper, seeded and sliced in strips and 7 more..
Chicken Scarpariello

Vegetable oil and 17 more..
Cajun Catfish

Vegetable oil, All-purpose flour and 9 more..

Recipe Tags

Weightwatchers Points

5.7

Points
7

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

Also Try

Fish With Crunchy Vegetables

Cod fish fillet, Salt, Pepper, Paprika, Carrot, shredded and 4 more..
Bean Thread Noodles with Pickled Vegetables

Wide bean thread noodles, Garlic clove, finely grated and 12 more..
Grilled Steak Panzanella with Pickled Vegetables

Red wine vinegar, Sugar, Water, Sliced red onion and 14 more..
Slow-Roasted Leg of Lamb with Spring Vegetables

Bone-in leg of american lamb (about 7 lbs.), all but a th... and 11 more..
Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables

Red snapper fillets (or 2 whole ), Vegetable oil and 8 more..
Emeril Lagasse's Coleslaw

Mayonnaise, Dijon mustard, Light brown sugar and 12 more..
Emeril Lagasse's Marinade

Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..

3.4 (5 Votes)
Emeril Lagasse's Shrimp & Pasta

Linguine, Shrimp, peeled and deveined, Butter and 8 more..
Emeril Lagasse's Crawfish Etouffee

Butter, Onions, chopped, Celery, chopped and 9 more..
Emeril Lagasse's Pumpkin Cheesecake

Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more..