Jamaican Escovitch Fish | Escovitch Red Snapper - Grandma’s Jamaican Recipes

red snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia and catfish are more affordable and widely available.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with more availability.

allspice

🥗Healthier: mixed spices

💰Cheaper: cinnamon

Mixed spices can mimic the flavor profile.

Cut up carrots, onions, red, yellow, and orange bell peppers, and scotch bonnet pepper.

Remove seeds from scotch bonnet pepper.

Prepare small tomatoes and thyme for garnish.

Pour lemon juice over the red snapper to remove smell.

Pat dry the fish and let it sit.

Rub garlic salt, all spice, paprika, salt, and black pepper onto the fish, including inside cuts.

Heat oil in a pan and add garlic and a piece of scotch bonnet pepper for flavor.

Dredge the fish in seasoned flour before frying.

Fry the fish in hot oil until cooked.

Prepare the escovitch by heating 1 cup of vinegar and 1/3 cup of brown sugar together.

Add pimento, scotch bonnet, garlic, and ginger to the vinegar mixture.

Add carrots first to simmer, then onions, bell peppers, and small tomatoes to the mixture.

Simmer until vegetables are slightly soft but still crunchy.

Pour the escovitch sauce over the fried fish and garnish with green onions and lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens