May 31, 2014 2:54 pm

Escovitch Fish and Calabash Dark & Stormy

Escovitch Fish

Origin of the word escabeche is Persian, and was brought to Spain by the Arabs during the Moorish conquests. From there, it was transferred to Caribbean culture by way of Jamaica. This dish can also be prepared in advance and served cold.

 

Ingredients

12 oz snapper (or any other fish)

Sea salt

1 lime

 

Escovitch Sauce

2 limes juiced

1/2 cup apple cider vinegar

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2.5 oz julienne carrots

2.5 oz julienne red pepper

2.5 oz julienne yellow pepper

2.5 oz julienne yellow onion

1 whole scotch bonnet pepper (or habenero)

1 tsp allspice

1/2 tsp black pepper

1/2 tsp coriander

25 g fresh thyme

1 tbsp garlic

1 tbsp ginger

2 cups veg stock

 

Garnish 

Cilantro

Green onion

Oil for searing

 

Directions

Escovitch Sauce

In a pot, sauté julienne veg and scotch bonnet pepper for 2 minutes. Add ginger and garlic, cook 1 minute, then add spices and thyme bundle. Add vinegar, lime juice and veg stock. Bring to a boil, then turn off heat.

 

Pan-seared Snapper

In a pan, heat oil. Massage fish with lime juice, then season with sea salt. Sear one side of fish and flip over, add Escovitch sauce and continue cooking for 3 minutes or until fish is flakey at the edges. Remove from pan, place on platter and serve, arranging Escovitch sauce on top of the fish.

 

Calabash Dark & Stormy

 

Ingredients

House-made Ginger Beer (makes 1 gallon)

1lb shredded ginger
11/2 cups sugar
1/2 cup lime juice
1 nutmeg, finely grated
15 cloves
5 star anise
1 tablespoon allspice
3 cinnamon sticks, broken
5 liters water

 

Calabash Dark & Stormy

2 oz ginger-infused Goslings rum

2 dashes Angostura bitters

Splash of ginger syrup

House-made ginger beer

Fresh coconut shavings

Dash of cinnamon

 

Directions

House-made Ginger Beer

Place all ingredients into large pot, bring to boil and simmer for 1 hour. Allow to sit for 24 hours, then strain before serving.

 

Calabash Dark & Stormy

Build cocktail over ice, starting with rum. Top with house-made ginger beer, then add Angostura bitters and ginger syrup. Finish with fresh coconut shavings and a dash of cinnamon.

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