WATCH: Yardie in Cayman makes escovitch Cayman-Jamaican style
According to Cayman's premier, the Honourable Alden McLaughlin, "It’s a very different Easter for all of us this year."
For those who love Easter, such as myself, coronavirus has wrecked many traditional activities in Cayman and the diaspora. Easter Sunday and Monday activities like going to the beach, visiting the elders in the family and kite flying are all long-standing customs that have been put on pause due to coronavirus-driven quarantines, lockdowns and curfews.
But what coronavirus can't take from us is good home cooking.
Images of Easter dinners with the typical Cayman style beef are flooding social media, but I would like to propose a Jamaican-Caymanian alternative to the less-heart healthy red meat.
Cayman cuisine boasts fantastic seafood dishes; many of which have Jamaican influences such as escovitch fish, which I make with snapper. As a trained chef and the official Yardie in Cayman, I thought it was only fitting to share my mouth-watering recipe for this traditional feast.
Remember: coronavirus has halted some traditions but it could never take away the true meaning of Easter. ENJOY!
Escovetich Snapper Recipe
- 4 whole red snappers
- 1 tablespoon each of Seasoning salt, black pepper, garlic powder, all-purpose seasoning
- One clove of garlic
- Oil for frying
- 1 carrot, julienned
- 1 onion, sliced in rings
- ½ each, green and red bell pepper, julienned
- 2/3 cup vinegar
- 10 pimento seeds
- ½ teaspoon of seasoning salt
- 2 scotch bonnet peppers, de-seeded and chopped
- Oil for cooking (I use olive oil)
- Clean the fish and remove all scales
- Combine seasoned salt, black pepper, garlic powder and all-purpose seasoning (Seasoning mixture)
- Dry the fish with a paper towel.
- Sprinkle seasoning mixture on fish and rub it all over the fish inside and out.
- Heat oil in a pan.
- Put the fish in the pan and fry it for 4-5 minutes on each side or until golden crispy on each side
- Place fish on a plate on a paper towel to drain the extra oil.
To prepare the Escoveitch Pickle
- Pour some oil in a saucepan
- Add carrots, bell peppers, onions and scotch bonnet peppers
- cook them over low heat till onions turn translucent.
- Add vinegar. Place it over medium flame and let it boil.