Jamaican Fish Escovitch

15 reader reviews / 4.27 stars average

This authentic Jamaican seafood recipe is savory, tangy, and has a little kick. Traditionally made with red snapper, firm white fish is sauteed with peppers, carrots, and onions.

Jamaican Fish Escovitch Snapper

With a Jamaican business partner, it probably doesn’t surprise you that I’ve been learning a lot about Caribbean cooking over the last few years.

Jerk Pork Chops Recipe 1

In fact, if you haven’t yet, be sure to check out my other Jamaican recipes including Jerk Pork, Fish Tea (soup), and Jamaican Rice and Peas.

Serving Jamaican Fish Escovitch

This time I decided to tackle a seafood recipe I fell in love with during my visit to Jamaica earlier this year: Escovitch Fish.

Liz Slicing Fish

Traditionally made with red snapper, you can use either a whole fish or individual fish filets. The whole fish takes a little longer to cook so I decided to share with you an easier, weeknight version using fish filets.

Liz and Vince Making Fish

To make sure I got the recipe right, I invited Vince in the kitchen with me, Chef and Owner of Irie Kitchen, a local organic Jamaican restaurant here in West Michigan.

Vince Prepping Fish

One of the first tips I got from Vince is to gently slice the fish about 3 or 4 times, being careful not to penetrate all the way through. This allows the seasoning to get inside of the fish which results in a much more flavorful end dish. Additionally, this prevents the fish from curling up when cooking in the frying pan.

Liz Searing Fish

Next, you’ll want to season the filets liberally on both sides with a combination of Jerk seasoning and your favorite all-purpose seasoning such as seasoning salt. Then, saute the fish in a hot pan and cook until golden brown on both sides before removing from the pan.

Sauteing Peppers and Onions

In that same pan, you’ll begin cooking the carrots, peppers and onions. For added seasoning, we add in a bunch of aromatics including fresh thyme and a Scotch bonnet.

Seasoning the Fish

Be sure to add salt and pepper as you go so that you develop the flavor throughout the dish.

Adding Vinegar to Fish

For added tanginess, the veggies are seasoned with vinegar and a pinch of sugar. Taste as you go and don’t be afraid to add more vinegar or sugar if you prefer.

Cooking Fish Escovitch

Before serving, return the fish to the pan to warm it back up. Check for seasoning and adjust accordingly before serving,

Serving Jamaican Fish Escovitch

The end result is a savory fish dish that is sweet, tangy and slightly spicy. Perfectly balanced and full of flavor, this authentic Jamaican seafood recipe is naturally gluten free, low carb and high protein.

Authentic Jamaican Fish Escovitch

Frequently asked questions:

Can I use fish other than snapper?

If you can’t find snapper, you can use any firm white fish such as halibut or white fish. That said, snapper is the most authentic fish used traditionally in Jamaica.

What can I use if I don’t have jerk seasoning?

Creole seasoning or any other all-purpose seasoning blend will work just fine.

What is a good substitute to a Scotch bonnet?

A habanero pepper is a great alternative. You can also omit it to keep the dish mild.

Can I cook the fish in the oven instead?

Absolutely! Simply bake it or broil it until it’s fork tender then top with the veggies.

Liz and Vince Eating Escovitch

Before serving, I like to garnish with a little freshly minced scallions. It’s delicious on its own or you can serve with Jamaican rice and peas.

Fish Escovitch Recipe

Your fork is waiting.

Jamaican Fish Escovitch Snapper

Jamaican Escovitch Fish

15 reader reviews / 4.27 stars average
This authentic Jamaican seafood recipe is traditionally made with red snapper sauteed with a sweet, tangy, and slightly spicy mixture of peppers, carrots and onions.
PREP: 15 mins
COOK: 25 mins
TOTAL: 40 mins
REVIEW PRINT
Servings: 4

Ingredients
 

  • 4 snapper fillets (ideally red snapper)
  • 1 teaspoon seasoned salt
  • 1 tablespoon jerk seasoning (or your favorite seasoning such as Creole)
  • ½ teaspoon cayenne
  • ¼ cup vegetable oil (or oil of choice)
  • 1 medium carrot (peeled and cut Julienne )
  • 1 medium onion (thinly sliced)
  • 2 bell peppers, any color (cored and sliced)
  • 1 Scotch bonnet (whole)
  • 4 sprigs fresh thyme
  • ½ teaspoon Jamaican all-spice (or regular ground all-spice)
  • 2 bay leaves
  • ¼ cup Nakano Natural Rice Vinegar (or red wine)
  • 1 tablespoon sugar
  • salt and pepper
  • minced scallions (optional garnish)

Instructions
 

  • Season fish on both sides evenly with seasoned salt, jerk seasoning, and cayenne. Heat half of the oil (2 tablespoons) in a large, deep skillet over medium-high heat. Saute fish until golden brown about 7-9 minutes, flipping once. Remove fish from pan; set aside.
  • Add the remaining oil to the same pan along with the Julienne carrots and a pinch salt and pepper. Saute carrots until they start to tenderize, about 3-4 minutes.
  • Stir in peppers, onions, and another sprinkle salt and pepper. Saute until they start to caramelize, about 6-7 minutes, stirring frequently. Add in all remaining ingredients (Scotch bonnet through sugar) and stir well. Bring to a boil then reduce to a simmer. Cook until vegetables are tender, another 5-6 minutes.
  • Return fish to the pan and cover with the peppers to warm the fish back up. Check for seasoning and adjust if necessary. Divide between two bowls to serve. Garnish with minced scallions if you wish.

Notes

I recommend serving with Jamaican Rice and Peas 

Nutrition

Serving: 1filetCalories: 339kcalCarbohydrates: 12gProtein: 36gFat: 17gSaturated Fat: 12gCholesterol: 85mgSodium: 717mgPotassium: 767mgFiber: 3gSugar: 8gVitamin A: 5179IUVitamin C: 84mgCalcium: 43mgIron: 2mg
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

6 thoughts on “Jamaican Fish Escovitch”

  1. I’ve tried a few different recipes for Escovitch Fish, and this is by far my favorite. I like that you offered substitutions for ingredients that might be hard to come by for some people, like habaneros for scotch bonnet peppers. Rice vinegar tastes the best in this dish, I’ve tried white and malt before. I like that you sautéed the veggies instead of just boiling them. Don’t pay any mind to the ones complaining about it not being authentic. Different families have different recipes. It was delicious.

  2. I’m sorry to put a dampener on ur vibe but that is not escovitch fish that’s more steam fish with vinegar. I KNOW JAMAICAN FOOD GREW ROUND IT AND NEVER SEEN THIS IN LIFE SORRY!!!

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