Escovitch Fish Jamaican Style

5 from 2 votes

This Escovitch Fish Jamaican Style Recipe is crispy fried whole red snapper smothered with spicy, sweet, pickled vegetable sauce. It's a very quick recipe that tastes amazing.

Prep Time10

Cook Time20

Course: Dinner, Main Course

Cuisine: Carribean, Jamaican

Servings: -3 people

Calories: 130kcal

Author: Claudy

Ingredients

2 lb Whole red snappers or any fish Two whole fish. Scaled, gutted and washed.
1 teaspoon Salt
1 teaspoon Blackpepper
½ teaspoon Fish seasoning
2 Bell peppers julienne cut
2 Carrots julienne cut
1 medium Onion julienne cut
5-6 Pimento berries
1 Scotch bonnet
6 tablespoon Vinegar
1 tablespoon Sugar
4 Garlic cloves finely chopped or minced
3 sprigs Thyme
Cooking oil

Instructions

Pat dry the fish with a paper towel and make deep cuts on both sides of the fish.
Mix the salt, black pepper, and fish seasoning. Sprinkle generously over the fish, and rub it well with your hand. Save at least 1 teaspoon of the combined seasoning for later.
Add oil to a pan over medium heat and let it heat up. Deep fry the fish for 5 minutes on each side depending on the thickness of the fish.
Remove the fish and place it on an absorbent paper. Reduce the oil in the pot to about four tablespoons.
Sauté the garlic and onion for about 1 minute or till fragrant.
Add the peppers, carrot, thyme, scotch bonnet, the mixed seasoning from before and the pimento berries.
Keep stirring and frying for about 3 minutes, but are still crispy. Add the vinegar and the sugar and stir again for about 2 minutes.
If you want it to have some gravy, add about ¼ cup of broth.
Serve over the fried fish. To make it more pickled, you can make it about two days in advance and store it in an airtight bottle in the refrigerator.

Nutrition