Escovitched Fish

Escovitched Fish

Ingredients:12 (8 to 10 ounce) whole fish, i.e. mullets, bass, snapper, scaled and guttedSaltFresh ground pepper2 limes, juiced1/2 cup flourVegetable oil, for frying4 medium onions, sliced1 to 2 Scotch bonnet peppers, julienne1 to 2 red peppers, julienne1 cup water1 cup white vinegar1 tablespoon sugar

Burnt-Scallion Fish

Burnt-Scallion Fish

Ingredients:2 bunches scallions8 tbsp. butter2 8-oz. fish filetsInstructions:Trim and mince scallions. Set aside.Melt butter in a skillet over high heat. Sear fish in skillet; then add half the scallions, and cook until burnt, 3-4 minutes.Reduce heat to medium-low, add remaining scallions, and cook until fish is done, 6-8 minutes.

Fish Matecumbe

Fish Matecumbe

Ingredients:1 cup olive oilOne 8-ounce jar capers, drained1/4 cup chopped fresh basil5 shallots, chopped5 tomatoes, chopped2 lemons, juiced1/2 Spanish onion, choppedSalt and freshly ground black pepper8 fish fillets of your choice

Fish Piccata

Fish Piccata

Ingredients:2 tablespoons olive oil4 small white fish fillets (such as tilapia or sole), about 1 pound totalKosher salt and freshly ground black pepper1/4 cup flour1/4 cup white wine2 lemons, juiced2 tablespoons capers2 tablespoons butter2 tablespoons chopped fresh parsley

Mustard-Roasted Fish

Mustard-Roasted Fish

Ingredients:4 (8-ounce) fish fillets such as red snapperKosher salt and freshly ground black pepper8 ounces creme fraiche3 tablespoons Dijon mustard1 tablespoon whole-grain mustard2 tablespoons minced shallots2 teaspoons drained capers