Ginger Beer Escovitch

June 13, 2019
0 Ratings
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Serves 4
Author Notes

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

What You'll Need
  • Ingredients for Fish
  • 2 Bronzino (whole and cleaned)
  • 2 Scallions
  • 6 sprigs Thyme
  • 2 Fresh Limes
  • Ingredients for Sause
  • 1 cup Reed's Zero Sugar Ginger Beer
  • 1 Clove of garlic thinly sliced
  • 1 Large Vidalia onion thinly sliced
  • 1 Medium carrot cut into matchsticks
  • 1/2 Red bell pepper thinly sliced
  • 1/2 Orange bell pepper thinly sliced
  • 1/2 Green pepper thinly sliced
  • 1 Scotch bonnet pepper, seeded and thinly sliced
  1. Preheat the broiler
  2. 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.
  3. 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.
  4. Cover each fish with a generous helping of the Reed's Zero Sugar Ginger Beer vegetables and serve while warm.

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