Description
Create this mouthwatering Jamaican delicacy right in your kitchen. The escovitch fish recipe combines crispy fried fish with zesty pickled vegetables. The harmonious blend of flavors will take you on a culinary journey to the Caribbean.
A classic Jamaican dish combines crispy fried red snapper with colorful pickled vegetables. The fish’s delicate crunch and the marinade’s zesty flavors create an unmatched taste that becomes more delicious overnight.
Ingredients
Scale
- 2–3 pounds red snapper (cleaned and scored)
- 2 medium onions, sliced thin
- 2 medium carrots in thin strips
- 1 bell pepper, sliced thin
- 1 scotch bonnet pepper (seeded and sliced)
- 6–8 pimento berries (allspice)
- 3 fresh thyme sprigs
- 1½ cups white vinegar
- 1 tablespoon brown sugar
- Salt and black pepper to taste
- Cooking oil to fry
Instructions
- Clean fish really well with lime juice and pat it dry.
- Add salt and black pepper to season the fish and rub it into the scored cuts.
- Take a large pan and heat oil with garlic cloves and pimento berries.
- Cook the fish until golden brown for 5-6 minutes on each side.
- Take the fish out and let it drain on paper towels.
- Use the same pan to sauté vegetables with the remaining pimento berries.
- Mix in vinegar and sugar and let it cook for 3-4 minutes.
- Cover the fried fish with the hot marinade.
Notes
Your fish will taste best when marinated overnight
The scotch bonnet pepper heat level can match your preference
Red snapper can be swapped with any firm white fish
Make the marinade ahead and keep it fresh in storage up to a week
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Fried