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.
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.