fish seafood

This classic Jamaican dish brings the crunch, the heat, and the island soul.

Escovitch Fish

(about 6-ounce) skin-on red snapper fillets

garlic powder

black pepper

salt

vegetable oil

scallions

yellow onion, thinly sliced (about 1 1/2 cups)

carrot,

red bell pepper, thinly sliced (about 3/4 cup)

ginger

thyme

Scotch bonnet pepper, pierced

allspice berries

bay leaves

white vinegar

water

sugar

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

The Kitchn

Olushola "Ola" Wadley

Step 1

Cut 2 medium scallions crosswise into 2-inch pieces. Halve or quarter the pieces lengthwise into thin strips.

Step 2

Pat 4 red snapper fillets dry with paper towels. Season all over with 1 teaspoon garlic powder, 1 teaspoon black pepper, and 1/2 teaspoon kosher salt.

Step 3

Heat 1/2 cup vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Working in batches if needed, add the fish skin-side down in a single layer. Fry, gently pressing down on the fish with a flat spatula occasionally so that it stays flattened, until cooked through and the skin is crisp, 4 to 5 minutes per side. Transfer the fish to a wire rack.

Step 4

Turn off the heat. Pour the oil into a heatproof bowl. Wipe out the pan with a paper towel. Return 2 tablespoons of the oil to the pan.

Step 5

Add the scallions, 1 thinly sliced medium yellow onion, 1 matchstick-cut medium carrot, 1/2 thinly sliced medium red bell pepper, 1 tablespoon matchstick-cut ginger, 3 fresh thyme sprigs, 1 pierced Scotch bonnet pepper, 3 whole allspice berries, and 2 dried bay leaves to the pan. Cook over medium heat until the onions and carrots are crisp-tender, about 5 minutes.

Step 6

Stir in 1/3 cup distilled white vinegar, 2 tablespoons water, 1 tablespoon plus 1 teaspoon granulated sugar, and 1 1/2 teaspoons kosher salt. Simmer until the sugar and salt dissolve and the liquid reduces slightly, 2 to 3 minutes.

Step 7

Turn off the heat. Remove and discard the Scotch bonnet, allspice, bay leaves, and thyme stems. Serve the vegetables and sauce over the fish.

Tina is obsessed with recipes — everything about them! She was the Executive Food Editor at Food & Wine Magazine for eons, where she oversaw the test kitchen, top edited all the recipes, scouted chef talent and new products, and had the great fortune to edit longtime columnists Julia Child, Jacques Pépin, Marcella Hazan, and Paula Wolfert. She has translated and adapted French chef cookbooks for American home kitchens and worked on books for Lidia Bastianich and Jose Andrès, among others.

Tina Ujlaki

Tender shrimp in a zesty garlic butter sauce.

Cowboy Butter Shrimp Scampi

olive oil

unsalted butter

garlic,

horseradish

Dijon mustard

dry white wine chicken broth

red pepper flakes (optional)

parsley leaves (from 1/4 medium bunch)

lemon juice (from 1/2 medium lemon)

Lemon wedges,

pasta

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Jan Valdez

Pat 1 pound raw jumbo shrimp dry with paper towels. Season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, 2 to 3 minutes. Transfer the shrimp to a plate.

Add 3 tablespoons unsalted butter to the now-empty skillet. Once the butter is melted, add 4 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 2 teaspoons prepared horseradish, 1 1/2 teaspoons Dijon mustard, and 1 teaspoon paprika.

Stir in 1/2 cup dry white wine and 1 pinch red pepper flakes if desired. Cook, scraping up any browned bits from the pan, until the liquid is reduced by about half, 4 to 5 minutes.

Return the shrimp and any accumulated juices to the skillet. Add 2 tablespoons finely chopped fresh parsley leaves and 1 tablespoon lemon juice, and toss to combine. Serve with lemon wedges and cooked pasta or crusty bread if desired.

At The Kitchn, I develop all of your favorite recipes and help you discover your most beloved grocery finds. I have more than 17 years of recipe development experience, including time spent in cookbook test kitchens and on Alton Brown’s culinary team. My two kids have lots of opinions on dinner.

Patty Catalano

Salmon patties are packed with flavor, thanks to orange, harissa paste, and honey.

Harissa Orange Salmon Patties

orange (about 2 tablespoons)

harissa paste, divided

cilantro leaves (8 sprigs),

salmon fillets,

panko breadcrumbs

orange juice (from 1 medium orange)

honey

Canned salmon substitution: Substitute 16 ounces canned salmon, drained, for the salmon fillets. Finely chop the scallion whites in Step 2. Skip Step 3 and add the scallion whites, salmon, and 2 tablespoons finely chopped fresh cilantro leaves to the panko and egg mixture in Step 4. Cook until golden-brown on both sides, no need to cook to 125°F.Make ahead: The salmon patties can be mixed together and shaped up to 1 day in advance and refrigerated in an airtight container.Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Whisk the finely grated zest from 1 medium orange, 1 large egg, 2 tablespoons of the harissa paste, and 3/4 teaspoon kosher salt together in a large bowl.

Coarsely chop the white parts of 3 medium scallions and add to a food processor. Finely chop the scallion greens and reserve for garnish.

Add 2 tablespoons fresh cilantro leaves to the food processor and pulse until the scallions are broken down into very small pieces, 4 to 6 (1-second) pulses. Add 1 pound skinless salmon pieces and pulse until coarsely ground, 8 to 10 (1-second) pulses.

Add the salmon mixture and 2/3 cup panko breadcrumbs to the egg mixture. Gently fold together with a flexible spatula until combined.

Divide the salmon mixture into 4 portions (about 3/4 cup or 5 ounces each). Form each one into a patty about 1 inch thick and 3 1/2 inches wide.

Whisk 1/4 cup orange juice, 3 tablespoons honey, and the remaining 1 tablespoon harissa paste together in a small bowl.

Heat 1 tablespoon olive oil in a large (12-inch) nonstick or cast iron skillet over medium heat until shimmering. Swirl so that the oil coats the bottom of the pan. Using a wide, flat spatula, gently transfer the patties to the pan and cook until golden-brown on the first side, 3 to 4 minutes. Flip the patties and cook for 1 minute.

Step 8

Reduce the heat to medium-low and pour the sauce over the patties. Cook, spooning some of the sauce over the patties as they cook, until the sauce is thickened and the salmon is just cooked through, about 3 minutes. An instant-read thermometer inserted into the center of the salmon patties should register at least 125°F. Garnish with the scallion greens and chopped fresh cilantro leaves if desired.

I've worked in the food industry for 15 years as a chef, recipe developer, writer, and editor. Prior to joining the Kitchn team I was an associate editor at America’s Test Kitchen, a contributor to Serious Eats, and worked on cookbooks for Ten Speed Press, Rebel Girls, and Clarkson Potter.!

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Escovitch Fish

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Top 3 fish seafood recipes from across the web

The most viewed fish seafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Escovitch Fish

Cowboy Butter Shrimp Scampi

Harissa Orange Salmon Patties

The most viewed fish seafood recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine