This traditional Caribbean Escovitch dish is a burst of flavor, featuring crisp onions, carrots, and green peppers pickled in a tangy white wine vinegar and olive oil dressing. The vegetables are simmered with bay leaves, red pepper, and salt to create a bright, zesty relish that cuts through rich foods beautifully. Ideal as a side dish for fried fish or chicken, or served cold as a refreshing appetizer, this recipe brings authentic island vibes to your table. It&# 226;ÂÂs simple to prepare using pantry staples, making it a perfect addition to potlucks, family dinners, or casual gatherings. The balance of sweet, sour, and spicy notes ensures every bite is memorable and satisfying.
Escovitch
Description
This traditional Caribbean Escovitch dish is a burst of flavor, featuring crisp onions, carrots, and green peppers pickled in a tangy white wine vinegar and olive oil dressing. The vegetables are simmered with bay leaves, red pepper, and salt to create a bright, zesty relish that cuts through rich foods beautifully. Ideal as a side dish for fried fish or chicken, or served cold as a refreshing appetizer, this recipe brings authentic island vibes to your table. It&# 226;ÂÂs simple to prepare using pantry staples, making it a perfect addition to potlucks, family dinners, or casual gatherings. The balance of sweet, sour, and spicy notes ensures every bite is memorable and satisfying.Ingredients
Directions
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Peel and slice 2 large carrots and 2 medium green peppers into thin strips.
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Combine sliced onions, carrot strips, green pepper strips, crumbled bay leaves, crushed red pepper, salt, and freshly ground black pepper in a 3- to 4-quart enameled or stainless-steel saucepan.
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Pour in the white wine vinegar, 2 tablespoons of olive oil, and cold water.
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Bring the mixture to a boil over high heat.
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Reduce heat to low, cover the saucepan tightly, and simmer for 20 minutes, or until the vegetables are tender but still hold their shape.
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Meanwhile, pour the remaining 4 tablespoons of olive oil into a heavy 10- to 12-inch skillet and heat over moderate heat until a light haze forms.
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Add red snapper fillets to the hot skillet, cooking 2 to 3 minutes on each side until delicately browned.
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Transfer the browned fish fillets to a large, shallow heatproof serving dish.
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Pour the hot vinegar vegetable mixture evenly over the fish, arranging the vegetables attractively on top.
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Serve immediately while warm, or cool to room temperature, cover tightly, and refrigerate until thoroughly chilled before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 40.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.0mg1%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 1.7g7%
- Sugars 4.2g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
