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

  • 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
In This Recipe
  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.

See what other Food52ers are saying.

0 Reviews