Escovitch Fish

Escovitch Fish

Escovitch Fish is a flavorful Caribbean dish featuring crispy fried Red Snapper topped with a tangy, spicy pickled vegetable sauce. It's a vibrant meal that balances heat, acidity, and aromatic spices.

Seafood

Prep Time

15 min

Cook Time

15 min

Servings

4

Originating from Jamaican cuisine, Escovitch Fish is a beloved recipe with roots in the island's rich culinary history. The dish showcases whole fish fried until crisp, then marinated in a savory, tangy vinegar-based sauce infused with spices and fresh vegetables. This method not only preserves the fish but also imparts layers of delightful flavor. The combination of Scotch bonnet pepper and allspice lends the dish its distinctive heat and warmth, while the malt vinegar and lime provide a bright acidity that perfectly complements the fried fish. Traditionally, Escovitch Fish pairs beautifully with starches like bammy or festival, enhancing the overall dining experience. This recipe is versatile and can be prepared in advance, as the sauce develops deeper flavors when allowed to marinate. Whether served at family gatherings or enjoyed as a hearty weeknight meal, Escovitch Fish captures the essence of Caribbean zest and hospitality.

Ingredients

  • 2 pound Red Snapper
  • 0.5 cup Vegetable Oil
  • 1 clove peeled crushed Garlic
  • 0.5 tsp Ginger
  • 2 sprig Thyme
  • 1 Bay Leaf
  • 0.5 Red Pepper
  • 0.5 Yellow Pepper
  • 1 sliced Onion
  • 1 chopped Carrots
  • 1 tb Sugar
  • 0.5 tsp Allspice
  • 1 tsp Worcestershire Sauce
  • 1 Scotch Bonnet
  • 1 Lime
  • 0.75 cup Malt Vinegar
  • pinch Pepper

Instructions

Start by thoroughly rinsing the Red Snapper to ensure it’s clean. Gently rub the fish with fresh lime juice, then season generously with salt, pepper, or your preferred seasoning blend—Creole seasoning works wonderfully here, adding a smoky, spicy touch. After seasoning, set the fish aside or place it lightly covered in a warm oven to keep it ready while you prepare the sauce. Heat the vegetable oil in a large skillet over medium heat until it shimmers hot. Carefully add the fish and cook each side for about 5 to 7 minutes, allowing the skin to become irresistibly crispy and the fish to cook through. Once done, transfer the fish to a plate and set aside. Pour out excess oil from the skillet, leaving about 2 to 3 tablespoons to sauté your aromatics. Add the bay leaf, peeled and crushed garlic, and freshly grated ginger to the reserved oil. Stir-fry for about a minute, keeping a close eye to prevent the garlic from burning—it should become fragrant and golden. Next, incorporate the sliced onion, red and yellow bell peppers, chopped carrots, thyme sprigs, a finely chopped Scotch bonnet, sugar, and allspice. Continue stirring for 2 to 3 minutes until the vegetables soften slightly and the spices bloom. Pour in the malt vinegar along with the Worcestershire sauce, then mix thoroughly, seasoning with salt and pepper to your taste. Allow the sauce to gently simmer for another 2 minutes to meld the flavors beautifully. Before serving, remove the bay leaf and thyme sprigs to avoid any bitterness. To serve, spoon this vibrant, zesty escovitch sauce generously over the crispy fish. This dish pairs exceptionally well with traditional Jamaican bammy, rice and peas, or fried dumplings. Tip: The sauce can be made 1–2 days ahead to deepen its flavors, making your meal prep even easier and tastier.

Quick Info

Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4

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