Foodlust: Recipe No.2 Rain + Snapper = Happy Girlfriend
By Julius • Apr 11th, 2008 • Category: Food, Travel & LeisureToday we pick the freshest fish and cook in two unique Jamaica styles, with fresh organic produce.- J
Julius’ Escovitch Fish
Ingredients
- 1 Large Red Snapper
- Salt & Black Pepper
- Oil
- 6 Festival
- Escovitch sauce
- 1 Large Deep Frying Pan
Add sufficient oil to the pan to deep fry the fish. Heat to 375F. Add one large scotch bonnet pepper and three cloves of garlic to heated oil. Rub fish with salt and black pepper. Add fish to pan and cook until golden brown before turning over to the other side. Remove and serve with sauce.
Julius’ Escovitch sauce
Ingredients
- 1 Large onion
- 1 Garlic clove, minced
- ½ Cup of vinegar
- Pimento
- 2 Scotch bonnet peppers
- Half a carrot, julienne
- ¼ Teaspoon salt
- ½ teaspoon sugar
- 2 Tablespoons vegetable oil
Heat oil and add all the ingredients except vinegar. Add vinegar when mix is heated. Then turn off and let mix cool.
Julius’ Steam Fish
Ingredients
- 8 parrot fish
- ½lb cleaned pumpkin
- 2oz Thyme
- 8oz Escallion
- 8 Cloves of garlic
- 1lb Carrot
- 10 Pimento
- ½ Teaspoon of salt
- ½ Teaspoon of pepper
- 2 Cups of coconut cream
- 6 Cups of water
- 2 Large onions
- 2 Scotch bonnet peppers
- 12 Mini-bammys
- 1 Large Irish potato
- ¼ Pound yellow yam
- Large Pot
Bring water to a boil in pot. Cut vegetables into healthy-sized chunks and add to pot. Cut one scotch bonnet pepper and add to mix. NOTE: Second scotch bonnet pepper is to be added whole. Vegetables should be ready after 15-20 minutes of boiling. Add fish and coconut cream. Bring to a high boil. After 15 minutes add bammy and turn down heat.
Allow to simmer for 10 minutes.
Julius is First Magazine's resident chef. His column 'Foodlust' takes us on a epicurean journey seeing and experiencing food and philosophy through Julius' unusual thinking and choices on subjects of today’s world.
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Yes Julius, I do enjoy both styles of cooking fish; escoveitched and steam.Both presentations look extremely delectable and highly seductive.Only wish I was there to taste or sample both styles as prepared by you.Fish is my favourite cuisine, so I enjoyed reading your ingredients/preparation and looking at the visual images.A question nonetheless, with respect to the preparation of your steamed fish,I noticed that in your list of ingredients, you do not have okra pods, but in the pot, okra pods are conspicuously observed.Do you consider this item optional in terms of excluding it, or, is it because it may be seasonal as a vegetable? Interestingly,whenever I prepare or serve steamed fish,I always utilize okra pods, because it definitely enhances the taste of the fish.Again, copious thanks for the menus.Also, looking forward to your next epicurean adventure.RESPECT!!
food is as wonderful as a woman
you can make it as delicious as you like
the okra is a definite yes if available
enjoy