One of my favorite dishes to prepare is Escovitch Fish. I remember when I was younger and my grandmother would fix this for dinner on Saturdays. I helped to prepare in cleaning and seasoning the fish but left the final preparations to her because I was always afraid of frying it too much. Now I look forward to preparing for my family.
What is Escovitch?
“Escovitch” is a Jamaican term and is the way of cooking whereby fish is usually fried and then soaked literally with a pickling sauce made from vinegar, pimento, onions, pepper and carrots.
Prep Time: 25 Mins
Cook Time: 1 Hrs
Ready In: 1 Hrs
5 lbs snapper, king fish or any white fish
1 large lemon
2 tbsp salt
2 tbsp black pepper
1 large sliced onion
1/2 green bell pepper sliced
1/2 orange bell pepper sliced
1 large carrot – cut in thin long slices
2 tbsp oil
2 cups oil
2 Scotch bonnet peppers, sliced and seeds removed (optional)
1 clove garlic
1/4 cup white vinegar
- Clean fish (remove the inside and scale) rinse with lemon juice
- You can opt to leave fish whole or cut into 2-3 steaks if the fish is larger.
- Pat fish dry with paper towel (cut both sides of the fish, not too deep)
- Mix salt and black pepper
- Rub the inside and outside of the fish with salt and black pepper
- Pour oil in frying pan over medium to high heat
- Add garlic to the hot oil
- Add 2-3 fishes (or sliced steaks) to the pan at a time, fry for 5-10 minutes on each side
- Drain fish on paper towel then put fish in a large shallow dish
- Put a sauce pan on medium heat, add 2 tbsp oil (make sure sauce pan has a cover)
- Add pepper, carrot and onion to the oil, stir for a minute, then add vinegar and cover the sauce pan for 3-5 minutes
- Pour over fish, after 10 minutes serve
- Serve with salad, rice, steam vegetables or with bread.
Hope you enjoy!
All the best until next time!