Jamaican Escovitch Fish Served W Spicy Marinade and Vegetables
Dive into the bold and vibrant flavors of the Caribbean with this Jamaican Escovitch Fish served with a spicy marinade and colorful vegetables. This quintessential dish features crispy fried snapper or parrotfish, expertly seasoned with a blend of paprika, salt, and black pepper, then drizzled with a zesty pickled vegetable marinade infused with scotch bonnet peppers, thyme, and pimento seeds. The carrots, bell peppers, and onions add a delightful crunch and a touch of sweetness to contrast with the tangy vinegar. Perfectly balanced with fiery spice and citrusy brightness, this dish is a celebration of authentic Jamaican cuisine. Serve it with fried dumplings, rice and peas, or festival bread for a complete island-style feast. Whether enjoyed warm or at room temperature, this escovitch fish is an irresistible showstopper at any table!
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Recipe Information
Ingredients
- 2 fish whole fish (snapper or parrotfish, cleaned and scaled)
- 2 tablespoons lime or lemon juice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 0.5 cup all-purpose flour
- 2 cups vegetable oil (for frying)
- 0.5 cup white vinegar
- 1 teaspoon brown sugar
- 1 pepper scotch bonnet pepper, thinly sliced
- 1 carrot carrot, julienned
- 0.5 pepper bell pepper (preferably red, sliced)
- 1 onion onion, thinly sliced
- 1 teaspoon pimento seeds (allspice berries)
- 2 sprigs thyme sprigs
- 2 cloves garlic cloves, sliced
Instructions
Rinse the fish thoroughly and pat dry with paper towels. Make two or three diagonal cuts on both sides of each fish to ensure even cooking.
Rub lime or lemon juice all over the fish, including the cavity, to help reduce any fishy odor.
Season the fish with a mixture of salt, black pepper, and paprika, making sure to get into the slits and cavity for maximum flavor. Let it rest for 10 minutes.
Dredge the fish lightly in all-purpose flour, shaking off any excess. This will help achieve a crispy crust when frying.
In a large skillet, heat vegetable oil over medium-high heat until shimmering. Carefully place the fish into the oil and fry for 5-6 minutes per side, or until golden and crispy. Remove and place on a plate lined with paper towels to drain excess oil.
In a separate saucepan, combine white vinegar, brown sugar, and pimento seeds over medium heat. Stir until the sugar dissolves.
Add scotch bonnet pepper, carrot, bell pepper, onion, thyme sprigs, and garlic to the saucepan. Simmer for 5-6 minutes until the vegetables soften slightly but still retain their crunch.
Pour the spicy vegetable marinade over the fried fish, ensuring that it is evenly coated. Let the dish rest for 5 minutes to allow the flavors to meld.
Serve the fish warm or at room temperature alongside fried dumplings, rice and peas, or festival bread for a complete Jamaican-style meal.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1142 mg | 50% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.1 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
