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