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Escovitch Fish

Crisp fried red snapper topped with a tangy, spicy Jamaican escovitch sauce—bright vinegar, peppers, onions and aromatic spices for a zesty Caribbean finish.

Servings
4
Difficulty
Easy
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Escovitch Fish

Ingredients

main

  • 0.91 kg red snapper
  • 0.12 l vegetable oil
  • 1 pcs garlic clove
  • 0.5 tsp ginger
  • 2 pcs thyme sprigs
  • 1 pcs bay leaf
  • 0.5 pcs red pepper
  • 0.5 pcs yellow pepper
  • 1 pcs onion
  • 1 pcs carrots
  • 1 tbsp sugar
  • 0.5 tsp allspice
  • 1 tsp Worcestershire sauce
  • 1 pcs scotch bonnet pepper
  • 1 pcs lime
  • 0.18 l malt vinegar
  • 0.01 tsp black pepper

Directions

  • Rinse fish and rub with lime and season with salt and pepper or preferred seasoning; set aside or keep warm in oven until sauce is ready.
  • Heat vegetable oil in a large skillet over medium heat until hot.
  • Add fish and fry 5–7 minutes per side until cooked through and crispy; remove and set aside.
  • Drain excess oil leaving about 2–3 tablespoons in the pan.
  • Stir in bay leaf, garlic and ginger and stir-fry about 1 minute without burning the garlic.
  • Add onion, red and yellow peppers, thyme sprigs, scotch bonnet, sugar and allspice and continue stirring 2–3 minutes.
  • Add malt vinegar and Worcestershire sauce, mix and adjust salt and pepper to taste; simmer about 2 minutes.
  • Discard bay leaf and thyme sprigs and spoon the sauce over the fried fish; serve immediately.