escovitch Red snapper with SAUTÉED cabbage

Hi everyone! Hope you’re having a great weekend despite the unfortunate coronavirus. We’ll get through it, stay safe and stay healthy.

So I originally wanted to make saltfish with fried dumplings aka johnny cakes but Asenath said, “l thought you told me you were going to make escovitch fish” I was like, “Errrr”. I totally forgot I said that, smh. After a brief trip to the fish market for the snapper and Aldi for a few ingredients I started preparing our meals. I didn’t have fish, I made my favorite tortilla chipped green salad with roasted red pepper vinaigrette.

Me: “How is it?”
Asenath: “It’s really good”
Me: ?

Here is how it’s made...

Give your fish a lemon bath. This recipe uses a whole snapper but you can fillet or steak cut the fish.

Rub the fish with your favorite seasonings, I used garlic salt, paprika, garlic power, onion power, black pepper, old bay and homemade recaito (see photo).

Prepare your ingredients. Chopped carrots, green peppers, garlic, onions, hot red pepper (or scotch bonnet peppers), whole thyme, parsley and pimento.

Coat fish in 1 cup flour, a tablespoon of paprika and teaspoon of cumin and fry until golden brown.

Add olive oil, salt and pepper to your frying pan, add all of your ingredients.

Then add 1/4 cup of malt vinegar, 1 teaspoon of sugar, cover the frying pan and let everything cook on a low flame.

Prepare your cabbage.

Add olive oil, garlic salt, garlic power, onion power, green peppers and then add your chopped cabbage. Let it cook on a low flame. Enjoy!

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