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Jamaican Fish Escovitch

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LIZ DELLA CROCE

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

With a Jamaican business partner, it probably doesn’t surprise you that I’ve been learning a lot about Caribbean cooking during my career. In fact, if you haven’t yet, be sure to check out my other Jamaican recipes including my Jerk Pork, Fish Tea (soup), and Jamaican Rice and Peas. This time I decided to tackle a seafood recipe I fell in love with during my visit to Jamaica earlier this year: Jamaican Fish Escovitch. 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.

Ingredients

  • Snapper: Ideally you can get your hands on red snapper as that’s what they traditionally use for this dish, but you could use white fish if you can’t get red snapper.
  • Jerk seasoning: Depending on the brand, jerk seasoning can have different things, but typically it consists of cayenne, allspice, thyme, garlic powder, onion powder, paprika, parsley, brown sugar, and cinnamon.
  • Cayenne: A little goes a long way in giving a great kick of heat.
  • Vegetable oil: I like to use vegetable oil when I pan fry because of its high smoke point.
  • Carrot: Sweet and tender, and full of healthy vitamins and nutrients.
  • Onion: I used a white onion for it’s mild flavor that caramelizes to be somewhat sweet to balance out the spice in this dish.
  • Bell peppers: Use any color bell peppers you have! I’ll use yellow, red, or green peppers. They’re mild and sweet in flavor.
  • Scotch bonnet: Very hot, so a little goes a long way, but they also have a surprising fruity undertone. You could also use a habanero pepper or skip it if you want to keep the dish milder.
  • Thyme: Fresh thyme sprigs offer a wonderful aromatic, woodsy flavor to the sauce.
  • Jamaican all-spice: Jamaican allspice comes from a specific allspice berry, and just adds a bit of extra Caribbean flair to the dish. You can use regular allspice as well though.
  • Bay leaves: A wonderful aromatic ingredient that’s sole purpose is to flavor the sauce, and then be removed before eating.
  • Rice vinegar: Adds a mild, tangy note to the sauce.
  • Sugar: Sweetens and helps balance out the heat in this seafood dish.

How to Make Jamaican Fish Escovitch

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.

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.

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

In the 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 pepper for a kick of heat.

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

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.

Before serving, return the fish to the pan to warm it back up. Season with some salt and black pepper to taste as well.

Then take your fish filets and lay them on a plate, and cover them with the delicious sautéed veggies.

The end result is a savory fish dish that is sweet, tangy and slightly spicy. Perfectly balanced and full of flavor, serve and enjoy your Jamaican Fish Escovitch!

Frequently asked questions:

Why is it called escovitch fish?

Escovitch (or escoveitch) was taken from the Spanish dish escabeche, which is a pickled then fried fish dish. Jamaica took the original Spanish recipe and made it their own, and gave it their own name as well!

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

You could substitute creole seasoning or any other all-purpose seasoning blend will work just fine.

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.

More Delicious Seafood

Eat It, Like It, Share It!

Did you try this fish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

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.

Your fork is waiting.

Jamaican Escovitch Fish

4.49 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 Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serves4
CourseDinner, Main Dish
Calories339

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
 

  1. 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.
    4 snapper fillets, 1 teaspoon seasoned salt, 1 tablespoon jerk seasoning, 1/2 teaspoon cayenne
  2. 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.
    1 medium carrot
  3. 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.
    1 medium onion, 2 bell peppers, any color, 1 Scotch bonnet, 4 sprigs fresh thyme, 1/2 teaspoon Jamaican all-spice, 2 bay leaves, 1 tablespoon sugar, 1/4 cup Nakano Natural Rice Vinegar
  4. 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.
    minced scallions

Nutrition

Serving: 1filetCalories: 339kcalCarbohydrates: 12gProtein: 36gFat: 17gSaturated Fat: 12gCholesterol: 85mgSodium: 717mgPotassium: 767mgFiber: 3gSugar: 8gVitamin A: 5179IUVitamin C: 84mgCalcium: 43mgIron: 2mg

Liz’s Notes

I recommend serving with Jamaican Rice and Peas 

Have you tried this?

Let us know how it was!

4.49 from 25 votes (22 ratings without comment)

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10 responses to “Jamaican Fish Escovitch”

  1. Bonnie Avatar
    Bonnie

    This is the first time I’ve ever cooked a Jamaican dish so forgive me my ignorance. The instructions told me how to cut all the vegetables but when it came to the scotch bonnet it just said whole, so I threw it in whole. Was that that the right thing to do? Should I have diced it? Because the dish wasn’t that spicy, although very tasty.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      For increased heat, you can slice or dice the scotch bonnet like the other peppers in the dish, but adding it whole works as well! I’m glad you thought it was tasty!

  2. Kaley Clarke Avatar
    Kaley Clarke

    It was developed by a Jamaican and he serves similar dishes in his Jamaican restaurant, and he made the whole thing with me! I wouldn’t be surprised if there are different ways to make it, what would you do differently?

  3. Vinnette Morgan Avatar
    Vinnette Morgan

    Escovitched fish is Escovitched fish. Everyone don’t use the same technique to cook it. Some of us cook it the way our parents and grandparents cook it. Just because one have never seen it cook the way they are use to,does not mean it is not Escovitched. The fish was fried like it was supposed to and the vegetables was also done the way it was supposed to.It was also placed on top of the fish like it supposed to. A job well done. What else do you guys want. That is Escovitched fish and it looks delicious.

  4. Alice Avatar
    Alice

    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.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thanks so much for the lovely comment Alice! I’m glad you liked it.

  5. Norman Avatar
    Norman

    Definitely not esco fish not even Jamaican style cooking a swear.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      My Jamaican friend cooked the whole thing with me. :)

  6. Brandy Avatar
    Brandy

    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!!!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Brandy, The recipe was developed by a Jamaican so I’m guessing you just have a different definition of Jamaican food but regardless I hope you find a recipe you love!