JAMAICAN ESCOVITCH FISH

Sephra Authentic Belgian Chocolates
Jamaican Escovitch Fish-MoveYuhHand
Matcha Source for matcha green tea powder

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?

1. Jamaican Festival

2. Jamaican Fried Dumpling

3. Bammy (fried cassava bread)

4. Jamaican Rice and Peas

5. Jamaican Hard Dough 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

1. Jamaican Easter Bun

2. Jamaican Carrot Juice

3. Jamaican Festival

4. Deviled Eggs Without Mustard

DID YOU MAKE THIS RECIPE?

If you tried this recipe and found it delicious, I would appreciate it if you rate this recipe and leave a comment so that more people can see it. Your email will not be displayed.

Jamaican Escovitch Fish-MoveYuhHand

JAMAICAN ESCOVITCH FISH

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.
Prep Time 10 minutes
Cook Time 14 minutes
Marinate 30 minutes
Total Time 54 minutes
Course Main Course
Cuisine Jamaican
Servings 2
Calories 180 kcal

Ingredients
  

  • 2 Red Snapper
  • ½ tsp Salt
  • 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.
Keyword Jamaican escovitch fish

Leave a Reply

Recipe Rating