Jamaican Escovitch Fish

Jamaican Escovitch Fish: A Tangy Caribbean Delight

Discover the vibrant flavors of the Caribbean with Jamaican Escovitch Fish, a traditional dish featuring crispy fried fish topped with a lively pickled vegetable sauce. Perfect for lunch, dinner, or special occasions, this dish offers a delightful blend of textures and zesty flavors that capture the essence of island cuisine.

Ingredients

🐟 2 Red snapper, whole, heads removed
🍋 1 Lemon, juiced, for cleaning fish
🍶 1/2 cup Distilled white vinegar, Value Brand
🧄 1 pinch Garlic salt, Lawry's - for fish
🌿 1 pinch All-purpose seasoning, Goya Adobo with Pepper - for fish
🧂 1 pinch Seasoned salt, Lawry's Seasoned Salt - for fish
⚫ 1 pinch Black pepper, Grace Caribbean Traditions Ground Black Pepper - for fish
🌶 1 pinch Cayenne pepper, La Flor Cayenne Pepper - for fish
🫒 Extra virgin olive oil, Iberia Premium Blend Sunflower Oil & Extra Virgin Olive Oil - for frying
🥕 2 Carrots, julienned
🧄 3 cloves Garlic, finely chopped
🌶 1/2 Red bell pepper, julienned
🌶 1/2 Green bell pepper, julienned
🌶 1/2 Yellow bell pepper, julienned
🧅 1 Medium onion, sliced into rings
🌿 1-2 stalks Green onions/scallions, chopped
🌶 1 Scotch bonnet pepper, whole
🌿 A few sprigs of fresh thyme, about 3-5 sprigs
🍒 10 Pimento seeds, Angel Brand Pimento
🍚 3 tbsp White sugar, 2 tbsp initially, then 1 tbsp extra
⚫ 1 pinch Black pepper, Grace Caribbean Traditions Ground Black Pepper - for vegetables
🧄 1 pinch Garlic salt, Lawry's - for vegetables
🌿 1 pinch All-purpose seasoning, Goya Adobo with Pepper - for vegetables
🧂 1 pinch Seasoned salt, Lawry's Seasoned Salt - for vegetables

Instructions

1- Prepare the Fish:

Clean the red snapper thoroughly and remove the heads.
Use lemon juice to clean the fish, removing any rawness.
Rinse the fish with cold water and pat dry with paper towels for crispiness.

2- Season the Fish:

Season the fish with garlic salt, all-purpose seasoning, seasoned salt, black pepper, and cayenne pepper.
Ensure even coverage using gloved hands.

3- Fry the Fish:

Heat the olive oil in a frying pan over medium-high heat for about 5 minutes.
Fry the fish for 10 minutes on each side, flipping every 10 minutes, until golden brown.
Drain on paper towels to remove excess oil.

4- Prepare the Pickled Vegetables (Escovitch Sauce):

Julienne carrots and slice the bell peppers, onions, and chop garlic.
Combine vegetables with green onions, scotch bonnet pepper, thyme, and pimento seeds in a bowl.
Mix in vinegar, 2 tbsp sugar, black pepper, garlic salt, all-purpose seasoning, and seasoned salt.

5- Cook the Pickled Vegetables:

Use the same frying pan (with residual oil) to cook the mixed vegetables.
Add more vinegar and 1 tbsp sugar. Adjust seasoning to taste.
Simmer the mixture for about 7 minutes until the vegetables are tender-crisp.

Prep Time: 20-30 minutes
Cook Time: 37-47 minutes
Total Time: 1 hour - 1 hour 15 minutes
Servings: 4
Calories: Approximately 350 per serving
Proteins: 25g per serving
Fats: 15g per serving
Carbohydrates: 30g per serving
Equipment: Non-stick frying pan (brand not visible), Large clear plastic mixing bowl, Paper towels, Plastic spatula, Knife, Peeler/Julienne tool, Small saucepan with lid (for rice), Gas stove