Description
Jamaican Escovitch Fish is a traditional Caribbean dish featuring crispy fried red snapper topped with a tangy, spicy, and slightly sweet escovitch vegetable sauce. The sauce is made with vinegar, peppers, onions, and warming spices, creating a vibrant flavor that complements the perfectly cooked fish. This recipe is perfect for those who enjoy bold Caribbean flavors and a delightful balance of heat and acidity.
Ingredients
Fish and Seasoning
- 2 pounds (900g) whole red snappers, cleaned and scaled (about 2-3 fish—almost any white fish will work)
- Salt and pepper to taste
- 1 lime or lemon
- Green seasoning or Creole seasoning (optional, to taste)
For Frying
- ½ cup (120ml) vegetable oil (more as needed)
Escovitch Sauce
- 1 bay leaf
- 1 teaspoon (5g) minced garlic (about 2 cloves)
- ½ teaspoon (5g) grated ginger or a small pinch of ground ginger
- 1 medium yellow onion, thinly sliced
- 1 medium carrot, julienned
- ½ red bell pepper, thinly sliced
- ½ yellow bell pepper, thinly sliced
- 2 sprigs thyme
- 1 scotch bonnet pepper, pierced (or ½ teaspoon cayenne pepper as substitute)
- ½ teaspoon (1g) Jamaican allspice
- 1 tablespoon (12g) sugar
- 1 teaspoon (5ml) Worcestershire sauce
- ¾ cup (180ml) malt vinegar (can substitute red wine vinegar)
- Freshly ground white pepper, to taste
Instructions
- Prepare and Season the Fish: Rinse the cleaned and scaled red snappers under cold water. Rub the fish down thoroughly with a lime or lemon to add brightness. Season generously with salt, pepper, and optionally green seasoning or Creole seasoning for added flavor.
- Fry the Fish: In a large skillet, heat the vegetable oil over medium heat until hot. Carefully add the fish and fry for 5 to 7 minutes on each side, or until the fish is cooked through and the skin is crispy and golden brown.
- Keep the Fish Warm: Remove the fish from the skillet and set it aside on a plate or place it in a warm oven to keep it hot while you prepare the escovitch sauce. Drain the excess oil from the skillet, leaving about 2 to 3 tablespoons for the vegetables.
- Sauté Aromatics: Add the bay leaf, minced garlic, and grated ginger to the remaining oil in the pan. Stir-fry these aromatics for about one minute, taking care to avoid burning the garlic to release their fragrances.
- Add Vegetables and Spices: Incorporate the thinly sliced onion, red and yellow bell peppers, julienned carrot, thyme sprigs, pierced scotch bonnet pepper (or cayenne), sugar, Worcestershire sauce, and Jamaican allspice. Stir and cook the mixture for 2 to 3 minutes until the vegetables begin to soften slightly.
- Simmer the Sauce: Pour in the malt vinegar and stir well to combine all ingredients. Adjust the seasoning with freshly ground white pepper and salt as needed. Let the sauce simmer gently for about 2 more minutes, allowing the flavors to meld.
- Finish and Serve: Remove the bay leaf and thyme sprigs from the sauce. Spoon the escovitch vegetable sauce generously over the fried fish. Serve immediately, traditionally accompanied by bammy or your favorite side dish.
Notes
- For seasoning the fish, green seasoning or Creole seasoning adds authentic flavor but can be omitted if unavailable.
- Scotch bonnet peppers are very hot; handle with care and adjust heat to preference by substituting with cayenne pepper if needed.
- To keep the fish extra crispy after frying, place it in a warm oven (about 200°F/93°C) instead of covering to prevent sogginess.
- Bammy, a cassava flatbread, is a traditional side that pairs wonderfully with escovitch fish.
- Use malt vinegar for a classic taste; red wine vinegar can be substituted but will slightly alter the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Caribbean
