Escovitch Fish Sliders

Name: Escovitch Fish Sliders
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Cuisine: caribbean
Ingredients: 4 or 5 allspice berries; 2 sprigs fresh thyme; 1 small Scotch bonnet or habanero chile, scored and left whole; 2 cloves garlic, 1 grated and 1 crushed; 1 tablespoon grated ginger; 1 teaspoon sugar; 1/2 cup malt vinegar; Kosher salt and freshly ground black pepper; 1 carrot, cut into matchsticks; 1 small red onion, thinly sliced; 1 small red bell pepper, thinly sliced; 1 small yellow bell pepper, thinly sliced; 1/4 cup mayonnaise; 1 heaping tablespoon sweet chile sauce; Juice of 1/2 lime; 1 scallion, minced; 1 1/4 pounds skinless thick snapper fillets (about 3 fillets); Vegetable oil, for brushing; One 12-ounce package (12 rolls) sweet dinner rolls, such as King's Hawaiian, split and lightly toasted

Recipe courtesy of Ayesha Curry

Watch how to make this recipe.

Escovitch Fish Sliders

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Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

421

Total Fat

17

Saturated Fat

2

Carbohydrates

37

Dietary Fiber

3

Sugar

6

Protein

30

Cholesterol

46

Sodium

650

Total: 35 min
Active: 35 min

Level: Intermediate
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

421

Total Fat

17

Saturated Fat

2

Carbohydrates

37

Dietary Fiber

3

Sugar

6

Protein

30

Cholesterol

46

Sodium

650

Total: 35 min
Active: 35 min

Ingredients

4 or 5 allspice berries

2 sprigs fresh thyme

1 small Scotch bonnet or habanero chile, scored and left whole

2 cloves garlic, 1 grated and 1 crushed

1 tablespoon grated ginger

1 teaspoon sugar

1/2 cup malt vinegar

Kosher salt and freshly ground black pepper

1 carrot, cut into matchsticks

1 small red onion, thinly sliced

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1/4 cup mayonnaise

1 heaping tablespoon sweet chile sauce

Juice of 1/2 lime

1 scallion, minced

1 1/4 pounds skinless thick snapper fillets (about 3 fillets)

Vegetable oil, for brushing

One 12-ounce package (12 rolls) sweet dinner rolls, such as King's Hawaiian, split and lightly toasted

Directions

In a small saucepan, combine the allspice, thyme, Scotch bonnet, grated garlic, ginger, sugar, vinegar, 1 teaspoon salt and 1/4 cup water. Bring to a simmer and cook until the sugar and salt are dissolved and the spices are fragrant, about 2 minutes. Transfer to a serving bowl, along with the carrots, red onions, red peppers and yellow peppers; toss to coat. Cover and refrigerate while you make the fish.
Stir together the mayonnaise, sweet chile sauce, lime juice and scallions in a bowl. Set aside while you grill the fish.
Preheat a grill pan over medium-high heat. Rub the snapper fillets all over with the crushed garlic clove; discard the garlic. Sprinkle the fillets with salt and a generous grinding of black pepper, then brush on all sides with oil. Brush the grill pan with oil. Grill the fish, turning once, until just cooked through, about 2 minutes per side. Remove to a cutting board and cut or break into pieces to fit the rolls.
Spread the mayo mixture on the rolls. Remove and discard the Scotch bonnet and the thyme sprigs from the pickled pepper relish. Top the rolls with the fish, a pinch of the pickled vegetables and a sprinkle of the pickling liquid. Serve the sliders with the remaining mayo and pepper relish on the side.

Escovitch Fish Sliders

Escovitch Fish Sliders

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