This is my twist on a traditional Jamaican dish that is enjoyed by so many. This seafood dish is tangy, savory, and flavorful. Oh! And if you’re a fish lover then you will absolutely enjoy this dish !

Jamaican Escovitch Fish is a vibrant Caribbean fish dish featuring crispy fried fish crowned with a tangy, spicy pickled vegetable medley. This iconic dish traces its roots to Spanishescabeche(a pickling marinade) introduced to Jamaica in the 16th century. Jamaican cooks gave it their own twist – usually with whole red snapper fried to golden perfection, then topped with a vinegar-infused sauce of onions, bell peppers, carrots, fiery Scotch bonnet peppers, and pimento (allspice) berries. The result is essentially a Jamaican pickled fish : an addictive blend of spicy, tart, and slightly sweet flavors in each bite that showcases the essence of Jamaican cuisine .

If you're craving bold Caribbean flavors, don't miss my refreshing Caribbean Ginger Beer , classic Fried Bakes with Saltfish , and festive Sorrel (Hibiscus) Drink —each one brings a taste of the islands straight to your kitchen!

Why You’ll Love This Recipe

• Authentic Flavor, Made Easy: This recipe delivers the authentic tart and spicy flavor of Jamaican Escovitch fish. It’s a great way to bring island flavor to your kitchen!

• Crispy and Tangy: You’ll adore the contrast of textures and tastes – the fish is lightly coated and fried until crispy, and then it’s topped with a tangy vinegar-based pickle of vegetables and Scotch bonnet pepper. Every bite is bursting with zesty, spicy goodness and a hint of herbal depth.

• Impressive yet Simple: With clear instructions and basic techniques (pan-frying and quick sautéing), this recipe is very doable. The ingredient list is fairly short and filled with pantry staples. In under an hour of active cooking, you’ll have an eye-catching Caribbean fish dish that’s perfect for anything from weeknight dinners to special occasions.

Substitutions and Variations

• Fish Choices: Red snapper is traditional for Escovitch, but feel free to use other firm white fish. Whole fish give the most authentic presentation, but you can absolutely use fillets for convenience. Fillets of tilapia, snapper, grouper, or cod work well and are easier to fry and eat (no bones! ). If using fillets, adjust frying time since they cook faster, and note that the recipe quantity (sauce and seasoning) can handle about 4 fillets (which would yield ~4 servings). For a crowd, you can even use fish steaks (like kingfish slices).

• Green Seasoning Substitute: Caribbean green seasoning is a flavorful blend of fresh herbs and aromatics (such as scallion, thyme, cilantro/culantro, garlic, etc. ) used to marinate meats. If you don’t have a jar of green seasoning handy, make a quick substitute by combining common herbs and spices. An Italian seasoning blend (dried basil, oregano, thyme, rosemary) plus a bit of minced garlic and a squeeze of lime can stand in as an easy alternative. It won't perfectly mimic Caribbean green seasoning’s fresh punch, but it will still give an herbal, savory note to the fish. The key is to marinate the fish with some kind of herb-and-spice mixture for best flavor.

• Pepper and Spice Level: Scotch bonnet peppers are very hot and the signature chili for this dish. If you prefer milder heat, use a half of a Scotch bonnet or substitute with a milder chili like a jalapeño or serrano (in that case, you might not get the same fruity aroma, but you’ll get some heat). Remove some of the seeds from the Scotch bonnet to tone down the spiciness. Conversely, if you love heat, feel free to add more Scotch bonnet. Traditional Escovitch is meant to have a fiery kick!

• Additional Vegetables: The classic escovitch veggie mix is onion, bell pepper, and carrot. You can get creative if desired – some cooks add julienned chocho (chayote squash) or even thin slices of cucumber to the pickled medley. If you have them on hand, feel free to add a few carrot sticks or extra veggies of choice to the sauce. They’ll pickle in the vinegar and taste great. ( Just note that adding lots of extra veggies might require a bit more vinegar and seasoning to keep the pickling brine flavorful. )

• Make-Ahead: Escovitch fish is a great make-ahead dish because the flavors deepen over time. You can fry the fish and make the vinegar vegetable sauce a day in advance. Store them separately (keep the fish refrigerated, and the sauce in a jar). When ready to serve, either reheat the fish in the oven until warm and crisp and heat up the sauce to pour over, or simply bring everything to room temperature and combine. The fish soaked in sauce overnight is incredibly flavorful – some say escovitch is even better the next day!

Serving Suggestions

Jamaican Escovitch fish is best served with a starchy side to help balance the spicy, acidic sauce. Here are a few serving ideas:

• Tostones : one of my favorite sides to serve with Escovitch Fish – their crispy, savory bite pairs perfectly with the tangy pickled veggies and fried fish.

• Festival Dumplings: These are sweet, fried cornmeal-and-flour dumplings that are a popular accompaniment to escovitch fish.

• Bammy: A traditional Jamaican cassava flatbread, usually fried or soaked in coconut milk and fried.

• Rice and Peas: A classic side for many Jamaican dishes. The coconut-infused rice and red kidney beans (peas) offer a mellow, creamy counterpoint to the sharp and spicy fish.

• Hard Dough Bread: The bread can be used to make a sort of sandwich or to mop up the vinegar sauce. If you don’t have this bread, any crusty bread or dinner rolls could serve a similar purpose.

• Salad or Vegetables: Since escovitch already includes pickled vegetables, you don’t need much else, but a simple green salad or some fried plantains on the side can round out the meal. The salad’s freshness or the plantains’ sweetness would complement the dish.

Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide: