Seafood • Jamaican

Escovitch Fish

Name: Escovitch Fish
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

Ingredients

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

Steps

Prepare

🥄Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning.
🔥I used creole seasoning.

Steps

🔥Set aside or place in the oven to keep it warm until sauce is ready.

Cook

🧂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.

Steps

🍳Remove fish and set aside.
🫇Drain oil and leave about 2-3 tablespoons of oil

Cook

🫇Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn

Steps

🍽️Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes.

Prepare

🌿Add vinegar, mix an adjust salt and pepper according to preference.

Cook

✨Let it simmer for about 2 more minutes.

Serve

🥄Discard bay leave, thyme spring and serve over fish with a side of this bammy.

Steps

🔥You may make the sauce about 2 days in advance.

Source: Original recipe