Throwdown's Fish Escovitch

Name: Throwdown's Fish Escovitch
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT4H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1 large red onion, thinly sliced and rings separated; 1 cup red wine vinegar; 2 tablespoons sugar; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons chopped fresh thyme leaves; 4 cups fresh orange juice; 1 habanero or Scotch Bonnet; 6 whole allspice berries; 2 teaspoons grated orange zest; White wine vinegar; Salt and freshly ground black pepper; Honey, to taste, optional; 1 cup extra-virgin olive oil; 1/2 cup freshly chopped basil leaves; Salt and freshly ground black pepper; 1 cup rice flour; Salt and freshly ground black pepper; 1 cup water; Peanut oil or canola oil; 2 pounds pink snapper skin-on fillets, cut into 2-inch strips; Fresh basil leaves, for garnish

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Level: Intermediate
Total: 4 hr 40 min

Prep: 30 min
Inactive: 4 hr
Cook: 10 min

Yield: 4 servings

Level: Intermediate
Total: 4 hr 40 min

Prep: 30 min
Inactive: 4 hr
Cook: 10 min

Yield: 4 servings

Ingredients

Pickled Red Onions

1 large red onion, thinly sliced and rings separated

1 cup red wine vinegar

2 tablespoons sugar

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 teaspoons chopped fresh thyme leaves

Sauce:

4 cups fresh orange juice

1 habanero or Scotch Bonnet

6 whole allspice berries

2 teaspoons grated orange zest

White wine vinegar

Salt and freshly ground black pepper

Honey, to taste, optional

Basil Oil

1 cup extra-virgin olive oil

1/2 cup freshly chopped basil leaves

Salt and freshly ground black pepper

Fish

1 cup rice flour

Salt and freshly ground black pepper

1 cup water

Peanut oil or canola oil

2 pounds pink snapper skin-on fillets, cut into 2-inch strips

Fresh basil leaves, for garnish

Directions

Bring a small pot of salted water to a boil, add the onions, cook for 1 minute and drain well. Transfer to a bowl.
Combine the vinegar, sugar, salt and pepper in a small saucepan and bring to a boil. Cook until the sugar is dissolved, about 2 minutes. Remove from the heat, let cool slightly then pour the mixture over the onions. Cover and refrigerate for at least 4 hours. Stir in thyme before serving.

For the sauce:

Put the orange juice in a medium nonreactive saucepan and bring to a boil. Using a paring knife, make a small slit in the center of the habanero and add to the orange juice along with the allspice berries. Cook until thickened and reduced to about 1 cup. Strain into a bowl and let cool slightly. Add the zest and vinegar and season with salt, pepper and honey, to taste, if needed.

For the basil oil:

Combine the oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper.

For the fish:

Whisk together the flour, salt, pepper and enough water to make a batter with the consistency of crepe batter. Let sit 5 minutes.
Heat 2-inches of oil in a medium high-sided saute pan over high heat until it begins to shimmer. Put the flour in a large shallow bowl and season with salt and pepper. Season the fish with salt and pepper and dredged lightly in the flour, tapping off excess. Dip the fish in the batter and let excess drip off. Fry until golden brown. Drain on paper towels. Transfer to a platter, drizzle with the vinegar sauce and basil oil and top with some of the pickled red onions. Garnish with basil leaves.