How to make Escovitch Fish / Jamaican style Escovitch fish

whole fish

🥗Healthier: grilled fish

💰Cheaper: frozen fish

Grilled fish reduces fat content, while frozen fish is more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño is milder and more accessible.

allspice

🥗Healthier: mixed spices

💰Cheaper: ground cloves

Mixed spices can mimic the flavor profile.

Clean and scale the fish, then pat dry with paper towels.

Make slits in the fish.

Marinate the fish with fish seasoning.

Heat vegetable oil in a non-stick pan over medium to high heat until very hot.

Add the fish to the hot oil and cook for about 5 minutes on one side until crisp.

Turn the fish over and cook for another 5 minutes on the other side until golden.

Turn the fish over one more time for about 1 minute to crisp up the skin more.

Remove the fish and drain on a wired rack to keep it crisp.

In a clean frying pan, add vinegar and sugar, and bring to heat until sugar dissolves.

Add pimento seeds and a scotch bonnet pepper to the vinegar mixture.

Add one onion cut into rings and one carrot to the pan.

Cook until the carrot is slightly softened, about 2 minutes.

Add three bell peppers (red, yellow, and green) to the pan.

Add black pepper and mix well, cooking until the sauce thickens slightly but the vegetables remain crunchy.

Serve the sauce over the fried fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary