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Pan seared Red Snapper Escovitch:
Place the, onions, carrots, peppers, vinegar, lime juice, black pepper corns, allspice berries, chilli, bay leaf, oil and water in a saucepan, bring to the boil and simmer for 4-6 minutes or until the vegetables are tender but with a bite. Remove from the heat add the cucumber and set aside.
Dip the fillets in seasoned flour, heat the oil in a frying pan and over a medium high heat cook the fillets for 2 minutes each side until lightly golden. Place the cooked fillets in a large deep flat dish and pour over the pickling liquid along with the vegetables. Marinade for at least 10-15 minutes or up to a few hours.
Serve the Escovitch fish sat on top of three little gem leaves accompanied by the mini crab and chilli cornmeal muffins.
Crab & Chilli Cornbread Muffins:
Preheat the oven 180c/Gas 5. Melt the butter and use some to grease the mini muffin tins set the rest aside.
Sift the flour, sugar, salt and baking powder into a large bowl, tip in the pepper and cornmeal and then stir to combine.
Make a well in the centre of the dry ingredients and then quickly stir in the eggs, buttermilk and remaining melted butter until you have a smooth batter. (Do not over mix… it will make the muffins heavy) Fold in the chilli, herbs and crabmeat until just combined. Spoon the mixture into the prepared muffin tins and bake 10-12 minutes or until golden and a skewer comes out clean. Serve warm
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