Jamaican Escovitch Fish

Jamaican Escovitch Fish: A Tangy Caribbean Delight

Discover the vibrant flavors of the Caribbean with Jamaican Escovitch Fish, a traditional dish featuring crispy fried fish topped with a lively pickled vegetable sauce. Perfect for lunch, dinner, or special occasions, this dish offers a delightful blend of textures and zesty flavors that capture the essence of island cuisine.

Ingredients

🐟 2 Red snapper, whole, heads removed
🍋 1 Lemon, juiced, for cleaning fish
🍶 1/2 cup Distilled white vinegar, Value Brand
🧄 1 pinch Garlic salt, Lawry's - for fish
🌿 1 pinch All-purpose seasoning, Goya Adobo with Pepper - for fish
🧂 1 pinch Seasoned salt, Lawry's Seasoned Salt - for fish
⚫ 1 pinch Black pepper, Grace Caribbean Traditions Ground Black Pepper - for fish
🌶 1 pinch Cayenne pepper, La Flor Cayenne Pepper - for fish
🫒 Extra virgin olive oil, Iberia Premium Blend Sunflower Oil & Extra Virgin Olive Oil - for frying
🥕 2 Carrots, julienned
🧄 3 cloves Garlic, finely chopped
🌶 1/2 Red bell pepper, julienned
🌶 1/2 Green bell pepper, julienned
🌶 1/2 Yellow bell pepper, julienned
🧅 1 Medium onion, sliced into rings
🌿 1-2 stalks Green onions/scallions, chopped
🌶 1 Scotch bonnet pepper, whole
🌿 A few sprigs of fresh thyme, about 3-5 sprigs
🍒 10 Pimento seeds, Angel Brand Pimento
🍚 3 tbsp White sugar, 2 tbsp initially, then 1 tbsp extra
⚫ 1 pinch Black pepper, Grace Caribbean Traditions Ground Black Pepper - for vegetables
🧄 1 pinch Garlic salt, Lawry's - for vegetables
🌿 1 pinch All-purpose seasoning, Goya Adobo with Pepper - for vegetables
🧂 1 pinch Seasoned salt, Lawry's Seasoned Salt - for vegetables

Instructions

1- Prepare the Fish:

• Clean the red snapper thoroughly and remove the heads.
• Use lemon juice to clean the fish, removing any rawness.
• Rinse the fish with cold water and pat dry with paper towels for crispiness.

2- Season the Fish:

• Season the fish with garlic salt, all-purpose seasoning, seasoned salt, black pepper, and cayenne pepper.
• Ensure even coverage using gloved hands.

3- Fry the Fish:

• Heat the olive oil in a frying pan over medium-high heat for about 5 minutes.
• Fry the fish for 10 minutes on each side, flipping every 10 minutes, until golden brown.
• Drain on paper towels to remove excess oil.

4- Prepare the Pickled Vegetables (Escovitch Sauce):

• Julienne carrots and slice the bell peppers, onions, and chop garlic.
• Combine vegetables with green onions, scotch bonnet pepper, thyme, and pimento seeds in a bowl.
• Mix in vinegar, 2 tbsp sugar, black pepper, garlic salt, all-purpose seasoning, and seasoned salt.

5- Cook the Pickled Vegetables:

• Use the same frying pan (with residual oil) to cook the mixed vegetables.
• Add more vinegar and 1 tbsp sugar. Adjust seasoning to taste.
• Simmer the mixture for about 7 minutes until the vegetables are tender-crisp.

Prep Time: 20-30 minutes
Cook Time: 37-47 minutes
Total Time: 1 hour - 1 hour 15 minutes
Servings: 4
Calories: Approximately 350 per serving
Proteins: 25g per serving
Fats: 15g per serving
Carbohydrates: 30g per serving
Equipment: Non-stick frying pan (brand not visible), Large clear plastic mixing bowl, Paper towels, Plastic spatula, Knife, Peeler/Julienne tool, Small saucepan with lid (for rice), Gas stove

Cooking Tips:

• Lemon juice effectively reduces the fish's rawness.
• Drying the fish helps achieve a crispy texture.
• Fry at consistent heat, and flip fish every 10 minutes for even cooking.
• Vegetables should retain a tender-crisp texture, avoiding over-softening.

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Cooking With Janiel: https://www.youtube.com/@cookingwithjaniel

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Jamaican Escovitch Fish