Jamaican Escovitch Fish - The Seasoned Skillet

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.

Prepare your fish (clean/scale); pat dry. On one side of the fish, make 2 slits (ensuring not to cut the fish in half). Season with all purpose or seasoning salt, salt and black pepper. Marinate overnight or a few hours ahead, and refrigerate - ensure you get the seasoning in-between the slits.

Using a large, non-stick skillet, heat cooking oil and scotch bonnet pepper on high heat. Fry fish for about 5 minutes on each side. Do not flip until it can freely move (a crisp exterior should have formed on the fish). Remove fish from oil and place on wire rack to drain excess oil; set aside.

Prep your vegetables and set aside. In a medium sized saucepan, add scotch bonnet, chayote, carrot, bell peppers, onions, vinegar, pimento, oil, sugar and salt. Bring to a boil over high heat then allow to simmer for about 3 minutes or until liquid has been absorbed.

Transfer fish into a dish with a lid. Pour and spoon the dressing on top of the fish then cover with a lid. Allow to marinate overnight, and serve the next day for best results.

Cooking Techniques

Equipment Needed

Spice Level: