Subj : NYT E-Z Dinner - 60
To   : All
From : Dave Drum
Date : Mon Jan 29 2024 13:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Snapper Escovitch
 Categories: Seafood, Herbs, Vegetables, Chilies
      Yield: 4 servings
 
      2 ts Fresh thyme leaves
      1 ts Garlic powder
    1/2 ts Ground ginger
      1 ts Kosher salt; more to taste
      1 ts Black pepper
    1/2 c  Oil; more as needed
      4    (6 oz ea) skin-on snapper
           - fillets
           =+OR+=
      2 lb Whole red snapper
      1    Dry bay leaf
    1/2 ts Fresh ginger; grated
      3 sm Bell peppers; any or all
           Colours, thin sliced
      1 md Yellow onion; thin sliced
      1 md Carrot; peeled. in
           - matchsticks
      1    Scotch bonnet chile;
           - pierced
      1 tb Granulated sugar
      1 tb Worcestershire sauce
      1 ts Allspice berries or pickling
           - spice
      4 cl Garlic; minced
    3/4 c  Red wine vinegar
 
  Mix together 1 teaspoon thyme leaves, garlic powder,
  ginger, salt and pepper. Season the fish with the
  mixture.
  
  In a large skillet over medium, heat oil until really
  hot but not smoking, about 3 to 5 minutes, and add the
  fish flesh-side down. Cook until the flesh gets a little
  color, about 5 minutes. Flip, then continue cooking
  until the skin is crisp. Remove fish and set aside on a
  serving platter. Drain oil, leaving about 2 to 3
  tablespoons in the skillet.
  
  Return the skillet to the stove. Add the bay leaf and
  fresh ginger, and saute over medium heat until fragrant,
  about 30 seconds.
  
  Add bell peppers, onion, carrots, Scotch bonnet chile,
  sugar, Worcestershire sauce, allspice and the remaining
  thyme leaves, and continue cooking, stirring, for about
  2 to 3 minutes. Add garlic and saute until fragrant,
  about 1 minute.
  
  Add vinegar, and stir to combine all the ingredients.
  Taste and adjust seasoning as necessary. Let it simmer
  for about 2 minutes, until the vegetables soften but
  still retain bite, and spoon over fish. (Leave the
  allspice berries or pickling spice in the topping.
  Simply eat around them.)
  
  By: Millie Peartree
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Pop-Tarts: They're unhealthy but then so are we.
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.