The Jamaican Escovitch fish is a classic dish that has been eaten for ages. It is a simple dish with a flavorful profile that is popular both in Jamaica and around the world. It is a versatile dish that can be served for breakfast, lunch and dinner.
WHAT IS ESCOVITCH FISH?
Jamaican escovitch fish is a traditional fish recipe eaten year round, but more commonly on Good Friday. The dish is made with fried snapper, but other fish can be used, which is then topped with pickled vegetables (onion, bell peppers and carrots).
THE HISTORY OF ESCOVITCH FISH?
The word Escovitch comes from the Spanish word Escabeche. This was the name used to describe a fried dish marinated in a pickled sauce. The Spaniards brought this style of cooking when they came to Jamaica in the 15th century.
INGREDIENTS NEEDED
1. Snapper Fish
2. Garlic Powder
3. Onion Powder
4. Black Pepper
5. Allspice/Pimento
6. Salt
7. All Purpose Seasoning
8. Fish Seasoning
9. Thyme
10. Scallion/Green Onion
11. Yellow Onion
12. Bell Pepper (2 colours)
13. Carrot
14. Scotch Bonnet Pepper
15. Vinegar
16. Sugar
HOW TO MAKE JAMAICAN ESCOVITCH FISH
1. Wash your fish in water with vinegar and lime. Rinse and pat dry.
2. Cut two slits on each side of the fish.
3. Add half of your dry seasoning blend to your fish. Ensure to add the seasoning in the inner cavity of the fish.
4. Cover and refrigerate for minimum half hour or overnight for best flavor.
5. Add enough oil to cover half of the fish and heat on medium heat until the temperature reaches between 350F and 375F.
6. Add the thyme, scallion and scotch bonnet pepper to the oil for more flavor.
7. Fry your fish for 5-7 minutes per side until it is crispy and reaches an internal temperature of 145F.
8. Reserve 1/4 cup oil used to fry your fish and add to a separate pan.
9. Add in your vegetables and sauté for 5-7 minutes on medium low heat. If you prefer your sauce spicy, add in some additional scotch bonnet pepper, whole or sliced.
10. Add in your remaining seasoning blend and cook for another minute.
11. Add in your sugar, coat well, then add in your vinegar and pimento berries.
12. Cook for another 5 minutes.
13. Spoon the pickled vegetables and sauce over your fish.
WHAT TO SERVE IT WITH?
3. Bammy (fried cassava bread)
HOW TO STORE IT
This is great when made fresh, but even better the next day when the fish has soaked up the flavors from the marinade. The fish will last in the fridge for up to 4 days. The pickled vegetables on their own will last longer. Length of preservation will vary depending on what storage method is used. You will need to do your own research on storing the pickled vegetables, as I am not an expert.
OTHER EASTER RECIPES
4. Deviled Eggs Without Mustard
DID YOU MAKE THIS RECIPE?
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JAMAICAN ESCOVITCH FISH
Ingredients
- 2 Red Snapper
- ½ tsp Salt
- ⅛ tsp Black Pepper
- ¼ tsp Allspice
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp All Purpose Seasoning
- 1 tsp Fish Seasoning
- 4 Thyme Sprigs
- 1 Stalk Scallion/Green Onion
- ½ Yellow Onion (cut into rings)
- ½ Red Bell Pepper (cut into strips)
- ½ Orange Bell Pepper (cut into strips)
- 1 Small Carrot (julienned)
- 1 Scotch Bonnet Pepper
- 2 tbsp Sugar
- ½ cup Vinegar (60ml)
- 6 Pimento Berries
Instructions
- Wash your fish in water with vinegar and lime. Rinse and pat dry.
- Cut two slits on each side of the fish.
- Add half of your dry seasoning blend to your fish. Ensure to add the seasoning in the inner cavity of the fish.
- Cover and refrigerate for minimum half hour or overnight for best flavor.
- Add enough oil to cover half of the fish and heat on medium heat until the temperature reaches between 350F and 375F.
- Add the thyme, scallion and scotch bonnet pepper to the oil for more flavor.
- Fry your fish for 5-7 minutes per side until it is crispy and reaches an internal temperature of 145F.
- Reserve 1/4 cup oil used to fry your fish and add to a separate pan.
- Add in your vegetables and saute for 5-7 minutes on medium low heat. If you prefer your sauce spicy, add in some additional scotch bonnet pepper, whole or sliced.
- Add in your remaining seasoning blend and cook for another minute.
- Add in your sugar, coat well, then add in your vinegar and pimento berries.
- Cook for another 5 minutes.
- Spoon the pickled vegetables and sauce over your fish.
