Escovitch Fish

Story behind the dish

Imagine the vibrant, lively streets of Kingston, where the air is filled with the irresistible aroma of seasoned fish and spicy vinegar sauces. Escovitch Fish is a beloved Jamaican classic, celebrated for its bold flavors and colorful presentation. This dish isn’t just a meal; it’s a celebration of Caribbean culture, a dish that brings family and friends together around the dinner table. Making it at home allows you to capture that joyful essence and introduce a taste of Jamaica to your own kitchen.

Ingredients

• 2 lbs (32 oz) red snapper
• ½ cup vegetable oil (4 fl oz)
• 1 clove peeled crushed garlic
• ½ tsp ginger
• 2 sprigs thyme
• 1 bay leaf
• ½ red pepper, sliced
• ½ yellow pepper, sliced
• 1 sliced onion
• 1 chopped carrot
• 1 tbsp sugar
• ½ tsp allspice
• 1 tsp Worcestershire sauce
• 1 scotch bonnet pepper
• 1 lime
• ¾ cup malt vinegar (6 fl oz)
• Pinch of pepper

Step-by-step

1. Rinse the fish thoroughly. Rub it with lime or lemon, and season with salt and pepper or your favorite seasoning—creole seasoning works beautifully. Set aside or keep warm in the oven until the sauce is ready.
2. In a large skillet, heat the vegetable oil over medium heat until hot. Carefully add the fish and cook each side for about 5-7 minutes until golden and crispy. Remove the fish from the skillet and drain on paper towels, leaving about 2-3 tablespoons of oil in the pan.
3. Add the bay leaf, crushed garlic, and ginger to the skillet. Stir-fry for about 1 minute, making sure the garlic does not burn.
4. Toss in the sliced onion, bell peppers, thyme sprigs, Scotch bonnet, sugar, and allspice. Continue stirring and cooking for 2-3 minutes.
5. Pour in the malt vinegar, stirring well to combine. Adjust salt and pepper to taste, then allow the mixture to simmer for an additional 2 minutes.
6. Remove and discard the bay leaf, thyme sprigs, and Scotch bonnet (if preferred spicier, leave it in or add more). Spoon the hot, tangy sauce over the crispy fish and serve immediately, ideally paired with a side of bammy for an authentic Jamaican experience. The sauce can also be prepared up to 2 days in advance for even richer flavor.

Chef’s tips & serving ideas

• For extra flavor, marinate the fish in the seasoned lime mixture for at least 30 minutes before cooking.
• Serve this dish with traditional bammy (cassava flatbread), fried plantains, or rice and peas to complete your Jamaican feast.

Closing thoughts

There’s something magical about the burst of flavors in every bite of Escovitch Fish—the crispy fish topped with a spicy, tangy vinegar sauce that sings of Caribbean sunshine. It’s a dish that invites sharing and celebration, transforming a simple meal into a lively cultural experience. Whether you’re cooking for your family or hosting friends, this recipe offers a taste of Jamaica’s vibrant soul. Enjoy every flavorful, colorful bite!