The Best Jamaican Escovitch Fish Recipe

whole fish

🥗Healthier: filleted fish

💰Cheaper: frozen fish

Filleted fish is easier to prepare and frozen options are often more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor while being widely available.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños provide heat with less intensity, while banana peppers are milder and more accessible.

pimento seeds

🥗Healthier: allspice

💰Cheaper: mixed spices

Allspice captures the essence of pimento and is readily available.

Start by making the escovitch sauce.

Shave the carrot.

Strip the onion and wash the ingredients.

Cut the onion in half and slice into small strips.

Crush and mince the garlic.

Cut the scotch bonnet pepper; if unavailable, use habanero.

Add a drizzle of olive oil to a hot pan.

Add the carrots, onion, scotch bonnet pepper, and garlic to the pan and sauté until caramelized.

Add brown sugar to the sautéed vegetables and stir.

Add vinegar to the pan and bring to a boil.

Once boiling, close the lid, turn off the heat, and let it sit for about 5 minutes to simmer.

Clean the fresh red snapper, ensuring it's free of scales.

Wash the fish with lime juice.

Season the fish with seafood seasoning, black pepper, and salt.

Score the fish by drawing two lines on each side.

Clip off the fins of the fish.

Combine salt, black pepper, and fish seasoning in a bowl to create a seasoning mix.

Season the fish between the cuts and inside the belly with the seasoning mix.

Let the fish marinate for 30 minutes to 1 hour in the refrigerator.

Prepare the festival by gathering ingredients: brown sugar, cooking oil, water, cinnamon, nutmeg, cornmeal, all-purpose flour, baking powder, and salt.

Add flour and cornmeal to a mixing bowl, with flour being the main ingredient.

Add brown sugar, salt, baking powder, nutmeg, and cinnamon to the bowl.

Mix the dry ingredients together.

Add room temperature water to the mixture and mix until a dough-like consistency is achieved.

Turn the stove to medium heat for frying the festival.

Shape the dough into spinners by rolling and twisting them.

Fry the festival until golden brown, ensuring to rotate them for even cooking.

Test the oil's readiness by adding fresh thyme leaves; they should pop when the oil is hot.

Add the fish to the hot oil, frying one at a time if necessary.

Flip the fish after about 5 minutes, ensuring it is crispy and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens