Jamaican · Seafood
Escovitch Fish
A traditional Jamaican dish featuring crispy fried fish topped with a spicy pickled vegetable sauce made with scotch bonnet peppers and vinegar. This vibrant dish combines the heat of peppers with the tang of vinegar for an authentic Caribbean flavor experience.
The Method
Instructions
Alright, first things first, give your fish a good rinse under cold water to get it nice and clean. Then, take some fresh lemon or lime juice and rub it all over the fish , this not only adds a lovely tang but also helps tenderize the fish a bit. Now, sprinkle on salt and pepper or, if you want to bring in some bold flavors, use your favorite seasoning blend. I went with creole seasoning because it adds such a lovely kick and depth. Once your fish is well seasoned, either set it aside for a moment or pop it gently into the oven to keep warm while you prepare that delicious escovitch sauce.
Next up, grab a large skillet and pour in enough vegetable oil to fry the fish , about a couple of tablespoons should do. Heat the oil over medium heat. You want it hot but not smoking, so keep an eye out for a gentle shimmer on the surface. Carefully add your fish to the hot oil, and let it cook undisturbed for about 5 to 7 minutes on one side. You're aiming for a beautifully crispy, golden crust. When it's ready, gently flip the fish and cook the other side for the same amount of time until it's cooked through and equally crispy. Once done, remove the fish with a slotted spoon or spatula and set it aside on a warm plate.
Now, drain most of the oil from the skillet but leave about 2 to 3 tablespoons , this will be perfect for frying up the escovitch sauce ingredients. Toss in your bay leaf, minced garlic, and freshly grated ginger. Stir fry these aromatics for about a minute, but be careful not to let the garlic burn since burnt garlic can turn bitter. You'll start to smell those fragrant flavors coming alive.
Next, add your sliced onion, colorful bell peppers, fresh thyme sprigs, a whole scotch bonnet pepper for that signature Jamaican heat, sugar, and a pinch of allspice. Keep stirring everything together for about 2 to 3 minutes. The onions should soften slightly, and the peppers will release their sweetness while the spices mingle beautifully. Pour in the malt vinegar and give everything a good stir to combine. Taste the sauce and adjust the salt and pepper to your liking , this is where you can make it just right for your palate. Let the sauce simmer gently for about 2 more minutes, allowing all those flavors to marry and thicken just a bit.
Before serving, fish out and discard the bay leaf and thyme sprigs , no one wants to bite into those! Then, spoon that vibrant, tangy escovitch sauce generously over your crispy fish. This dish pairs wonderfully with a side of bammy, soaking up all those bold, tangy flavors. And here's a little tip , you can make the escovitch sauce up to two days ahead. It actually tastes even better once the flavors have had a chance to mellow and meld together. Enjoy your delicious Jamaican feast!
Next up, grab a large skillet and pour in enough vegetable oil to fry the fish , about a couple of tablespoons should do. Heat the oil over medium heat. You want it hot but not smoking, so keep an eye out for a gentle shimmer on the surface. Carefully add your fish to the hot oil, and let it cook undisturbed for about 5 to 7 minutes on one side. You're aiming for a beautifully crispy, golden crust. When it's ready, gently flip the fish and cook the other side for the same amount of time until it's cooked through and equally crispy. Once done, remove the fish with a slotted spoon or spatula and set it aside on a warm plate.
Now, drain most of the oil from the skillet but leave about 2 to 3 tablespoons , this will be perfect for frying up the escovitch sauce ingredients. Toss in your bay leaf, minced garlic, and freshly grated ginger. Stir fry these aromatics for about a minute, but be careful not to let the garlic burn since burnt garlic can turn bitter. You'll start to smell those fragrant flavors coming alive.
Next, add your sliced onion, colorful bell peppers, fresh thyme sprigs, a whole scotch bonnet pepper for that signature Jamaican heat, sugar, and a pinch of allspice. Keep stirring everything together for about 2 to 3 minutes. The onions should soften slightly, and the peppers will release their sweetness while the spices mingle beautifully. Pour in the malt vinegar and give everything a good stir to combine. Taste the sauce and adjust the salt and pepper to your liking , this is where you can make it just right for your palate. Let the sauce simmer gently for about 2 more minutes, allowing all those flavors to marry and thicken just a bit.
Before serving, fish out and discard the bay leaf and thyme sprigs , no one wants to bite into those! Then, spoon that vibrant, tangy escovitch sauce generously over your crispy fish. This dish pairs wonderfully with a side of bammy, soaking up all those bold, tangy flavors. And here's a little tip , you can make the escovitch sauce up to two days ahead. It actually tastes even better once the flavors have had a chance to mellow and meld together. Enjoy your delicious Jamaican feast!
Pairs Well With
