“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”
Escovitch fish originated in Spain where it is known as Escabeche and was brought to Jamaica by the Spaniards. Escovitch fish is the Jamaican version of Escabeche as they give the fish its own local twist. Traditionally, a Jamaican Escovitch fish consisted of fried red snapper topped with vegetables that is sauteed in vinegar, bell peppers, scotch bonnet peppers, pimento seeds (allspice), garlic and onions. Now you can find many variations of Escovitch fish; as it can be prepared with any fish or vegetables of your choice. I personally love fried red snapper; to be quite frank that’s the only way I enjoy snapper. It tastes so amazing fried. You can serve this delicious fish with rice and salad or even enjoy it all by itself. This dish is healthy and delicious. I made this for lunch and so scrumptious. I love to make mine with a bit of sauce on top as I love to pair it with a rice dish.
- Clean fish with lemon juice and vinegar. I usually have my butcher cut and descale with the head on.
- Place cuts along the fish so that the seasoning and spices can marinate into the fish.
- I usually lightly flour my fish before frying to prevent it from breaking apart in the oil but, you can also fry it without the flour.
- Fish marinate: I used 1 tbsp of green seasoning reasoning, 1/2 tsp creole seasoning plus salt + pepper to taste. But feel free to use any seasoning of your choice.
Prep time: 15-20 minutes Cooking time: 15 minutes
Serving size: 2
- 2 Snapper
- 1 red onion
- 2 scallions
- 10 pimento seeds
- 5-7 sprigs of thyme
- 1/3 of each bell pepper (red green yellow)
- 1/3 cup white vinegar
- 1 hot pepper of choice
- Chicken bouillon to taste
- ¼ tsp creole seasoning no salt added
- ¼ tsp black pepper
- Parsley to garnish
- 2 cups of flour for frying
- 2 cups oil for frying
- Clean fish then pat dry with paper towel.
- Season fish with green seasoning, creole seasoning, salt and pepper to taste. Allow to marinate for at least 4 hours. After marinating lightly flour fish.
- On medium-high heat, add oil to a large skillet then carefully place fish into hot oil. Add 3 sprigs of thyme and 5 pimento seeds. Fry until golden brown on both sides.
- Drain fish onto parchment paper or a rack. Set aside.
- On high-medium heat, add 2 tbsp. oil to a skillet. Sautee bell peppers, onions, scallions, thyme, and pimento for 10 minutes.
- Add vinegar then season vegetables with chicken bouillon, creole seasoning and black pepper. Mix well and along to simmer for 3-4 minutes.
- Remove from heat then place half of mixture onto each piece of fried fish to garnish.
- Serve hot. Enjoy!