Escovitch Fish
Crisp-fried snapper under hot pickled peppers and allspice — Jamaica's beach-shack royalty.
- Total
- 35 min
- Serves
- 4
Jamaica's celebration fish: red snapper fried whole and crisp, then buried under a hot vinegar escovitch of peppers, onions, carrots, allspice and thyme that pickles into the crackling skin. Sweet, sharp, fiery and crunchy at once. It's beach-shack royalty — and the longer the vegetables sit, the better the story they tell.
Ingredients
- 2 Pounds Red Snapper
- 1/2 cup Vegetable Oil
- 1 clove peeled crushed Garlic
- 1/2 tsp Ginger
- 2 sprigs Thyme
- 1 Bay Leaf
- 0.5 Red Pepper
- 0.5 Yellow Pepper
- 1 sliced Onion
- 1 chopped Carrots
- 1 tbs Sugar
- 1/2 tsp Allspice
- 1 tsp Worcestershire Sauce
- 1 Scotch Bonnet
- 1 Lime
- 3/4 cup Malt Vinegar
- pinch Pepper
Instructions
- Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
- In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
- Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
- Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
- Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.
Nutrition (per serving)
- Calories
- 450
- Protein
- 35 g
- Fat
- 30 g
- Carbs
- 15 g
Adapted from africanbites.com. Rewritten and re-photographed by MealIdeas.
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