Escovitch Fish
Crispy fried fish topped with spicy pickled vegetables
Ingredients
Instructions
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Prepare the fishMake 3-4 diagonal cuts on each side of the fish. Squeeze lime juice over fish and inside cavity. In a small bowl, mix together thyme, garlic, all-purpose seasoning, salt, and black pepper. Rub this mixture all over the fish and inside the cuts. Let marinate for at least 15 minutes.
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Make the escovitch sauceIn a medium saucepan, combine the vinegar, sugar, and pimento berries. Bring to a boil, then reduce heat and simmer for about 2 minutes until sugar dissolves. Add the carrots, bell peppers, onion, and scotch bonnet peppers. Cook for 3-4 minutes until vegetables begin to soften but still maintain their crunch. Remove from heat and set aside.
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Fry the fishHeat the oil in a large, heavy skillet over medium-high heat until hot but not smoking. Carefully place the fish in the hot oil. Fry for about 5-6 minutes on each side, or until the fish is golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
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Combine fish and saucePlace the fried fish on a serving platter. Spoon the escovitch sauce and vegetables over the fish, making sure to cover it well with the colorful vegetables. Let the fish sit for at least 5 minutes to allow the flavors to meld.
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ServeServe the escovitch fish at room temperature or slightly chilled. It can be enjoyed immediately but tastes even better after a few hours or the next day when the flavors have fully developed. Traditionally served with bammy (cassava flatbread), festival (sweet fried cornmeal dumplings), or rice and peas.
Nutritional Information
480
Calories
per serving
35
Protein
grams
22
Carbohydrates
grams
28
Total Fat
grams
5
Saturated Fat
grams
4
Fiber
grams
12
Sugar
grams
920
Sodium
milligrams
45
Vitamin C
milligrams
2.5
Iron
milligrams
Escovitch Fish is Also Known As
Jamaican Escovitch Fish, Escabeche Fish, Caribbean Pickled Fish or Escovitch Snapper
