Name: Jamaican Escovitch Fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 whole red snappers (about 1 pound each), cleaned and scaled; 2 tablespoons fresh lime juice; 1 tablespoon all-purpose seasoning or fish seasoning; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup vegetable oil for frying; 2 large carrots, julienned; 1 large red bell pepper, thinly sliced; 1 large yellow bell pepper, thinly sliced; 1 large onion, thinly sliced; 4 scotch bonnet peppers, sliced (adjust to taste); 1/2 cup white vinegar; 2 tablespoons sugar; 3 cloves garlic, minced

Instructions

Prepare the fish

Rinse the fish under cold water and pat dry with paper towels. Make 3 diagonal cuts on each side of the fish. Squeeze lime juice over the fish, then season with all-purpose seasoning, salt, and black pepper, making sure to get the seasoning into the cuts. Let marinate for at least 10 minutes.
Fry the fish

Heat oil in a large, deep skillet over medium-high heat until hot but not smoking. Carefully place the fish in the hot oil and fry until golden brown and crispy, about 5-7 minutes per side. Remove fish and place on paper towels to drain excess oil.
Make the escovitch sauce

In a separate pan, heat 2 tablespoons of the oil used to fry the fish. Add the sliced onions, carrots, bell peppers, scotch bonnet peppers, and garlic. Sauté for 2-3 minutes until vegetables begin to soften but remain crisp.
Pickle the vegetables

Add vinegar and sugar to the vegetables and bring to a boil. Reduce heat and simmer for 5 minutes to create a tangy, spicy sauce. The vegetables should be softened but still have some crunch.
Serve the escovitch fish

Place the fried fish on a serving platter and pour the hot pickled vegetable mixture over the top. Let it marinate for at least 5 minutes before serving to allow the flavors to penetrate the fish.

Jamaican Escovitch Fish

Ingredients

Instructions

Nutritional Information