Escovitch Fish

Total Time 35

Servings: 4 4 servings

Course: Main Course

Cuisine: Jamaican

Ingredients Method Notes

Ingredients

Fish

4 whole snapper or tilapia cleaned and scored
1 tsp salt
1 tsp black pepper
1 tsp allspice
Oil for frying

Escovitch Pickle

1 onion thinly sliced into rings
1 carrot julienned
1 cho cho chayote or 1 green pepper, julienned
3 –4 pimento allspice berries
1 Scotch bonnet sliced (optional)
200 ml white vinegar
100 ml water
1 tsp sugar
½ tsp salt

Method

Make the pickle: combine vinegar, water, sugar and salt in a saucepan. Bring to a boil. Add the onion, carrot, cho cho, pimento and Scotch bonnet. Simmer for 3 minutes. Remove from heat and cool.
Season the fish inside and out with salt, pepper and allspice.
Fry the fish in hot oil in a wide pan for 4–5 minutes per side until crispy and golden. Drain on paper towels.
Place the fried fish on a platter.
Pour the escovitch pickle with all the vegetables over the hot fish.
Allow to marinate for at least 15 minutes before serving. The fish is equally good warm or at room temperature.

Notes

Source: Classic Jamaican recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.