Escovitch Fish

January 18, 2022
0 Ratings
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

Classic Jamaican Escovitch fish recipe

Source - African Bites and My Forking Life —ChiaC

What You'll Need
  • Fish Preparation
  • 2 Red Snapper (2lbs scaled and gutted)
  • 1 Lime or Lemon Juice
  • 2 tablespoons Fish Seasoning
  • Escovitch Sauce
  • 1/2 cup Vegetable Oil
  • 1 cup Malt Vinegar
  • 1 Yellow Onion
  • 1 Carrot
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Scotch Bonnet Pepper
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Jamaican All Spice
  • 1/2 teaspoon Granulated Sugar
  • 1/2 teaspoon Ginger
  • 1 Bay Leaf
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Worcestershire sauce
  1. Fish Preparation
  2. Prepare the fish by washing the fish in water with lime or lemon juice, remove any remaining scales, cut the fins, and pat the outside of the fish dry. Season the fish with the seasonings and refrigerate overnight
  3. In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
  1. Escovitch Sauce
  2. Place a large sauté pan over medium heat. Add 2 tablespoons of vinegar, onion, garlic, ginger, bay leaf, carrot, bell peppers and scotch bonnet pepper. Sauté until slightly softened, about 3 minutes.
  3. Add the remaining vinegar, Worcestershire sauce, dried thyme, allspice, granulated sugar, and black pepper. Simmer over medium heat for 4-5 minutes.
  4. When the fish is done, place it on a platter and pour the escovitch sauce over the fish. Serve and enjoy.

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