Jamaican·non-vegetarian·medium

Escovitch Fish

Name: Escovitch Fish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jamaican
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

This vibrant take on Jamaican Escovitch Fish stars crisp, golden-red snapper crowned with a bright, tangy vegetable sauce. The fish is first marinated in citrus and seasoned simply before being fried to a perfect crunch, while the sauce—sizzled with garlic, ginger, and bay leaf—brings a punchy, vinegar-kissed acidity that cuts through the richness. It’s a dish where bold flavors and textures collide: the delicate flake of the fish meets the lively snap of the vegetables, all tied together by a sauce that’s both refreshing and deeply savory. Worth making for its lively contrast alone, this dish delivers a taste of the Caribbean with every bite.

45 min(prep 20 + cook 25)

4 servings

350 kcal

4.5

Ingredients

Red Snapper2 Pounds
Vegetable Oil1/2 cup
Garlic1 clove peeled crushed
Ginger1/2 tsp
Thyme2 sprigs
Bay Leaf1
Red Pepper0.5
Yellow Pepper0.5
Onion1 sliced
Carrots1 chopped
Sugar1 tbs
Allspice1/2 tsp
Worcestershire Sauce1 tsp
Scotch Bonnet1
Lime1
Malt Vinegar3/4 cup
Pepperpinch

Nutrition

350 kcalper serving

Protein30g43%

Carbs15g21%

Fat20g29%

Fiber2g3%

Sugar3g4%

Directions

1
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.
2
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
3
Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
4
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.
5
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.

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