Jamaican Escovitch Fish

4.50 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.

Course Dinner, Main Dish

Cuisine Caribbean

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 339kcal

Author Liz Della Croce

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.
4 snapper fillets, 1 teaspoon seasoned salt, 1 tablespoon jerk seasoning, 1/2 teaspoon cayenne
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
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
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

Notes

I recommend serving with Jamaican Rice and Peas

Nutrition