ESCOVITCH FISH || TERRI-ANN’S KITCHEN

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.

Slice 2 small scotch bonnet peppers and set aside.

Julienne 1 medium carrot and set aside.

Cut 1/2 green bell pepper and 1/2 yellow bell pepper and set aside.

Measure out 1 tablespoon of granulated white sugar and set aside.

Pour 1 cup of vinegar into a bowl and set aside.

Cut 1 medium onion into rings and set aside.

Prepare fish seasoning by combining all-purpose seasoning, fish seasoning, black pepper, and a sprinkle of adobo.

Clean and wash 2 whole sea bream fish with lemon and vinegar, pat dry, and make 2 slits on each side.

Season the insides and outsides of the fish generously with the fish seasoning, ensuring to get some into the slits.

Heat 1 1/2 cups of vegetable oil in a frying pan over medium-high heat until hot, about 2-3 minutes.

Carefully place the seasoned fish into the hot oil, frying for 3-4 minutes on one side without moving them to avoid breaking.

After 4 minutes, check the fish, then flip and fry for an additional 3 minutes until cooked through and golden brown.

Remove the fish from the oil and place on a clean plate to drain excess oil.

Discard the used oil from the frying pan and prepare to make the escovitch sauce.

In the same pan, add 1 tablespoon of sugar and a splash of vinegar to reduce the heat from the scotch bonnet.

Add the julienned carrots first and cook for about 2 minutes.

After 2 minutes, add the onion rings and cook for another 30 seconds.

Add the bell peppers and cook for an additional minute, mixing everything together.

Sprinkle in some black pepper and stir to combine, then turn off the heat after a total of 5 minutes of cooking the sauce.

Let the sauce sit for about 2 minutes before pouring it over the fried fish.

Cover the fish with plastic wrap and let it marinate in the escovitch sauce for at least 4-5 hours, or overnight for best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens