Food, Travel & Leisure

Foodlust: Recipe No.2 Rain + Snapper = Happy Girlfriend

Today we pick the freshest fish and cook in two unique Jamaica styles, with fresh organic produce.– J

Julius’ Escovitch Fish


– 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


– 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


– 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.

More Julius cooking…

Julius’ satay jerk chicken
Party at Alligator Pond