Escovitch Fish Sliders
- 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.