Escoveitch Fish (or Escovitch) is a typical Jamaican dish, packed with bold flavors. Typically red snapper is used but one can use any white fish. Porgies or croakers work just fine and they are both cheaper than red snapper. I like going to stores where I can find fresh fish and have store associates scale and gut the fish for me.
4 whole red snappers (or any white fish like croakers or porgies)
1 lime, juiced
1 tbsp adobo
1 tbsp all spice
1 tbsp red pepper flakes
1 tsp paprika
1 tsp black pepper
1 tsp garlic, minced
8 sprigs of fresh thyme
1/4 cup and 1 tbsp vegetable oil
1/4 flour for frying
1 white onion, thinly sliced
1 bell pepper, julienned
1 large carrot, julienned
1 scotch bonnet pepper, thinly sliced
3/4 cup white vinegar
1 pinch brown sugar
Salt and pepper to taste
- Clean fish with lime juice and cold running water. Pat dry, with single use paper towel
- Using a knife, make 2 incisions on either side of each fish.
- In a small bowl add adobo con pimiento seasoning, all spice, red pepper flakes, paprika and black pepper. Blend spices together and rub generously on each side of the fish. Place 2 sprigs of fresh thyme in the cavity of each fish
- Heat 1/4 cup oil in a nonstick pan. Sprinkle fish with flour on both sides and fry over medium heat until golden brown (approx. 5 minutes each side)
- Remove fish from heat and place in a platter lined with paper towel to soak excess oil
- In another pan, heat oil then saute garlic, onions, peppers, carrots for about 3 minutes. Add scotch bonnet peppers, vinegar, water, salt, pepper and brown sugar.
- Cook until liquid had reduced and onion are soft.
- Spoon mixture over fish and serve