Jamaican Escovitch Fish Recipe
Jamaican Escovitch Fish is a classic Caribbean dish featuring perfectly fried fish smothered in a tangy and spicy pickled vegetable medley. It's a flavorful and vibrant meal, often enjoyed with traditional sides like rice and peas.
Ingredients
- 2 whole red snapper or kingfish fillets cleaned and scaled (about 1.5-2 lbs total)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp all-purpose seasoning
- 0.5 cup vegetable oil for frying
- 1 large onion sliced thinly
- 1 medium carrot julienned
- 1 medium bell pepper sliced thinly (any color)
- 1 small Scotch bonnet pepper seeded and sliced (or whole for less heat)
- 6 each pimento (allspice) berries
- 0.75 cup white vinegar
- 0.25 cup water
- 1 tbsp granulated sugar
- 0.5 tsp salt
Instructions
- Pat the fish dry with paper towels. Make 2-3 diagonal slashes on each side of the whole fish (if using). Season the fish generously inside and out with 1 tsp salt, black pepper, and all-purpose seasoning.
- Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the fish in the skillet, ensuring not to overcrowd. Fry for 4-6 minutes per side, or until golden brown and cooked through. Remove fish and place on a wire rack to drain excess oil.
- In a separate saucepan, combine white vinegar, water, granulated sugar, and 0.5 tsp salt. Bring to a boil, then reduce heat and simmer for 2 minutes until sugar and salt dissolve.
- Add the sliced onion, julienned carrot, sliced bell pepper, Scotch bonnet pepper, and pimento berries to the simmering vinegar mixture. Cook for 1-2 minutes until vegetables are slightly tender but still retain some crunch. Do not overcook.
- Carefully place the fried fish in a shallow dish or platter. Pour the hot pickled vegetable mixture over the fish, ensuring it's well covered.
- Let the fish sit for at least 30 minutes for the flavors to meld. For best results, allow to marinate for a few hours or overnight in the refrigerator. Serve warm or at room temperature.
Notes
For best results, use fresh whole fish like red snapper or kingfish. You can adjust the spiciness by controlling the amount of Scotch bonnet pepper. The pickled vegetables can be made ahead of time and stored in the refrigerator. Serve hot or at room temperature with rice and peas, bammy, or boiled provisions.