Updated: Jan 19
Escovitch Fish (or Escoveitch) is a typical Jamaican dish, packed with bold flavors. The fish is fried to a beautiful golden brown color (crispy skin) and topped with delicious pickled vegetables. Usually, red snapper is used however, any fish which absorbs flavor well can be used. I enjoy going to the fishmonger or farmer's market where I can find fresh fish and have the fish cleaned and cut to my liking, as opposed to buying frozen fish. For this recipe, I prefer the use the whole fish
There are times though, when it’s more convenient to use fish that’s cut into steaks
4 whole red snappers
1 lime, juiced
1 tbsp adobo seasoning
1 tbsp allspice
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 cup flour for frying
1 white onion
n, thinly sliced
1 bell pepper, julienned
1 large carrot, julienned
1 scotch bonnet pepper, thinly sliced
3/4 cup white vinegar (apple cider vinegar is great too)
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 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.
Dredge fish in flour coating 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 1 tbsp oil then sauté garlic, onions, peppers, carrots for about minutes. Add scotch bonnet peppers, vinegar, water, salt, pepper and brown sugar.
Cook until liquid has reduced, and onions are soft.
Spoon mixture over fish and serve