Frying up some Red Mullet (Goat Fish) affectionately called Goat Mullet
Description. Goatfish are characterized by two chin barbels (or goatee ), which contain chemosensory organs and are used to probe the sand or holes in the reef for food. Their bodies are deep and elongated, with forked tails and widely separated dorsal fins. [4] The first dorsal fin has 6-8 spines; the second dorsal has one spine and 8-9 soft.
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Escoveitched fish is a very sumptuous way that a fish can be eaten, as all the seasoning and spices that are combined in this dish will make you drool. JAMAICAN CURRIED FISH. Curried fish can be done with coconut milk and also is a very delicious way to prepare fish, but for the most part these are healthy and delicious ways to prepare your fish.
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The real key to finding the soul of Jamaican food lies in an exploration of our past to reveal the culinary surprises that dwell there. Essential Jamaican Recipes. Jamaican Jerk Pork. Jamaican Stew Peas. Salt Fish Fritters (Stamp and Go) Jamaican Pepperpot.
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3. Doctor fish (Garra rufa), ideal for roasting and steaming with the Wrenchman (Soldierfish), or by its self. 4. Wrenchman (Soldierfish) ideal for steaming and roasting. 5. Grunt. Ideal for steaming and roasting. Jamaicans love seafood, especially fish. These are the top ten fishes Jamaicans eat.
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Then coat both sides of each fillet with the jerk seasoning, pressing to adhere. Shake off excess, place on a clean plate and coat remaining fish. Cook fish - Heat half the oil in a large non-stick pan over high heat. When you see small wisps of smoke, place 2 fillets presentation side down and cook for 2 minutes.
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Mix them together well and allow the meat to marinate for at least 30 minutes. Heat the butter and oil in a large skillet. Remove the meat from the marinade, reserving the marinade, and brown the cubes in the skillet. Add the marinade, then the water. Cover and cook over medium heat for 1 1/4 hours, or until the meat is tender.
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How to cook escovitch fish, Jamaican style, using red snapper and goat fish, with homemade pepper sauce!
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Place fried fish on a plate with dry paper towels. Slice onions, scotch bonnet pepper. Place onions, scotch bonnet pepper, and pimento in a small pot with vinegar. Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated) Pour contents on the fried fish for a hot and spicy flavor.
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Marinate the Meat: Combine the goat meat with the homemade curry powder blend, salt, and pepper. Let it marinate for at least an hour, or overnight for deeper flavor. Brown the Goat Meat: In a large pot, heat some oil over medium heat. Add the goat meat and brown it on all sides. This adds a rich flavor to the meat.
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Wash the fish in water with the juice from the lime/lemon. Drain away the excess water and dry the fish. Mix 1 tsp salt and the black pepper to make the fish seasoning. Rub the seasoning all over and into the fish. Cut small deep gashes on each side of the fish and rub the seasoning into it.
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Remove the fish from the solution. Pat dry with papers towels and then season it with the salt and black pepper. In a skillet (cast iron works best), heat the vegetable oil to 375 F. Pan-fry the fish on both sides—approximately 3 to 5 minutes each side—until crisp. Remove the fish from the pan, drain, then place in a deep nonreactive pan.
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Cook onions, habanero, ginger, garlic: Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes. Put the meat (and bones, if using) back into the pot.
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Stir in the stock and marinade, cover, and leave to cook for 45 minutes to 1 hour or until the meat is tender. Add the potatoes and cook for another 20 to 30 minutes or till the potatoes become tender. Adjust the seasoning if necessary. Serve over rice and peas or white rice.
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Season the fish with the seasonings. Heat canola oil in a large skillet over medium-high heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides for about 5-6 minutes. Remove the fish. Prepare the escovitch sauce in a separate pan.
HOW TO MAKE REAL JAMAICAN WEST INDIAN CURRY GOAT Jamaican Curry
Preparation. Step 1. Make the fish: Set the fish on a paper towel-lined baking sheet. Rub the cut lime all over the fish. Let the fish drain on the paper towels, then pat thoroughly dry. Step 2. In a small bowl, combine the salt, black pepper, garlic powder, onion powder and ground allspice, if using.
