Escovitch Fish
(3 ratings)

Escovitch Fish

A flavorful Jamaican dish featuring crispy fish topped with a spicy and tangy sauce made with vegetables and seasonings.

JamaicanOmnivoreDinner
By marcus91
13 minPrep
30 minCook
43 minTotal
4Servings
450Calories

Ingredients

  • Red Snapper2 pounds
  • Vegetable oil1/2 cup
  • Garlic1 clove, peeled and crushed
  • Ginger1/2 teaspoon
  • Thyme2 sprigs
  • Bay leaf1
  • Red pepper1/2
  • Yellow Pepper1/2
  • Onion1, sliced
  • Carrots1, chopped
  • Sugar1 tablespoon
  • Allspice1/2 teaspoon
  • Worcestershire Sauce1 teaspoon
  • Scotch Bonnet1
  • Lime1
  • Malt Vinegar3/4 cup
  • Pepperpinch

Substitutions

  • Red Snapper: any firm white fish (e.g., tilapia, cod)
  • Vegetable Oil: canola oil or coconut oil
  • Sugar: honey or maple syrup (for a natural sweetener)
  • Malt Vinegar: apple cider vinegar or white vinegar (for a different tang)
  • Scotch Bonnet: jalapeño or habanero (for a milder heat)
  • Worcestershire Sauce: soy sauce or tamari (for gluten-free option)

Instructions

  1. Prepare the fish

    5 min

    Begin by rinsing the Red Snapper under cold water to clean it thoroughly. Squeeze the juice of Lime over the fish, ensuring that it is well-coated. Season generously with salt, pepper, and your favorite spice blend, such as creole seasoning, for enhanced flavor. Once seasoned, set the fish aside or keep it warm in a low-temperature oven to maintain its heat.

  2. Cook the fish

    23 min

    In a large skillet, pour in Vegetable Oil and heat it over medium heat until shimmering, indicating that it is hot enough for frying. Carefully add the seasoned fish to the skillet and cook for 5-7 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Once cooked, remove the fish from the skillet and drain any excess oil, leaving about 2-3 tablespoons to sauté the next ingredients.

  3. Make the sauce

    5 min

    With the remaining oil in the skillet, add the Bay Leaf, Garlic, and Ginger. Stir-fry these ingredients for about one minute, ensuring to keep an eye on the garlic to prevent it from burning, as burnt garlic can impart a bitter flavor to the sauce.

  4. Add vegetables and spices

    3 min

    To the skillet, incorporate the Onion, Red Pepper, Yellow Pepper, Thyme, Scotch Bonnet, Carrots, Sugar, and Allspice. Stir the mixture for 2-3 minutes until the vegetables start to soften, releasing their aromas and flavors into the oil.

  5. Simmer the sauce

    2 min

    Pour in Malt Vinegar and stir to combine all the ingredients well, adjusting the seasoning with additional salt and pepper if necessary. Allow the sauce to simmer for an additional 2 minutes, so the flavors meld together and the sauce thickens slightly.

  6. Serve the dish

    5 min

    Before serving, discard the bay leaf and thyme sprigs from the sauce. Generously pour the sauce over the crispy fish and serve immediately, ideally with bammy on the side. You can prepare the sauce in advance and store it in the refrigerator for up to 2 days to enhance the flavors.

FAQ

Yes, you can substitute red snapper with any firm white fish like tilapia or cod.

Reviews

Loading reviews…