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
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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