Escovitch is a traditional Jamaican dish that is enjoyed throughout Jamaica and the Caribbean. It is one of my personal favorites. The dish is a marrying of Mediterranean, Latin American and Caribbean cultures. You can use any fish of your choice, I chose whole Bronzino for the recipe. Rather than pickling the veggies in vinegar, I used Reed's Strongest Ginger Beer as the base of the marinade. This recipe is a good source of fiber coming from the vegetables and a good source of heart healthy fats and protein coming from the fish.
Recipe courtesy of Registered Dietitian Maya Feller —Reed's
Ingredients for Fish
Bronzino (whole and cleaned)
Ingredients for Sause
Reed's Zero Sugar Ginger Beer
Clove of garlic thinly sliced
Large Vidalia onion thinly sliced
Medium carrot cut into matchsticks
Red bell pepper thinly sliced
Orange bell pepper thinly sliced
Green pepper thinly sliced
Scotch bonnet pepper, seeded and thinly sliced
In This Recipe
Preheat the broiler
Prepare the fish by rinsing them in cold water. Gently pat them dry. Squeeze the juice of 1 lime all over one fish and repeat for the second fish. Fill the cavity of each fish with 3 sprigs of fresh thyme. Place fish into a large cast iron pan and broil for 5-7 minutes on each side. Remove from oven and set aside.
Meanwhile in a large sauce pan add the ginger beer, garlic, onions, carrots and peppers. Cook uncovered for 7-10 minutes or until the vegetables are tender.
Cover each fish with a generous helping of the Reed's Zero Sugar Ginger Beer vegetables and serve while warm.