Food Porn: Jamaican Escovitch

Sometimes I think I watch the Food Network too much. Earlier this week, I watched an episode of Throwdown with Bobby Flay, and the dish in question was Jamaican Escovitch. It just sounded so good that I had to make it, and I must say, it turned out really well. In fact, it may be the best fish dish I've ever eaten, let alone prepared myself.

So I looked it up on the internet to see how it's made. I have a few tweaks (using tips from the chef in the Throwdown episode), so here's what's in mine:

• 3 tilapia fillets (about 3/4 of a pound)
• 1 large onion
• 1 medium carrot
• half of a Scotch Bonnet pepper, seeded and cut into thin strips
• 1 teaspoon of minced garlic
• 1 tablespoons canola oil
• half of a bay leaf
• 1/2 tsp dried thyme
• 1 tsp Allspice berries (optional)
• 1/4 tsp crushed red pepper
• 2 tsp salt
• 2 tsp freshly ground black pepper
• 1/2 cup white wine vinegar
• 1/8 cup water
• 1-1/2 limes, sliced into wedges
• 1/2 teaspoon salt
• 1/3 cup flour
• 1/4 cup peanut or corn oil
• 1/2 tsp whole black peppercorns (optional)
• 1 Tbsp lemon juice
• 1/8 cup brown sugar

With the exception of adding the brown sugar when adding the water, vinegar, and lemon juice, the process is pretty much what you can read at GroupRecipes.com, so I'll let you follow the link for that part so they can get their hits.

And incidentally, Bobby lost.

UPDATE: As suggested at GroupRecipes.com, Escovitch does make a nice cold lunch.