Jamaican Escovitch Fish Served W Spicy Marinade and Vegetables

Dive into the bold and vibrant flavors of the Caribbean with this Jamaican Escovitch Fish served with a spicy marinade and colorful vegetables. This quintessential dish features crispy fried snapper or parrotfish, expertly seasoned with a blend of paprika, salt, and black pepper, then drizzled with a zesty pickled vegetable marinade infused with scotch bonnet peppers, thyme, and pimento seeds. The carrots, bell peppers, and onions add a delightful crunch and a touch of sweetness to contrast with the tangy vinegar. Perfectly balanced with fiery spice and citrusy brightness, this dish is a celebration of authentic Jamaican cuisine. Serve it with fried dumplings, rice and peas, or festival bread for a complete island-style feast. Whether enjoyed warm or at room temperature, this escovitch fish is an irresistible showstopper at any table!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 fish whole fish (snapper or parrotfish, cleaned and scaled)
• 2 tablespoons lime or lemon juice
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 0.5 cup all-purpose flour
• 2 cups vegetable oil (for frying)
• 0.5 cup white vinegar
• 1 teaspoon brown sugar
• 1 pepper scotch bonnet pepper, thinly sliced
• 1 carrot carrot, julienned
• 0.5 pepper bell pepper (preferably red, sliced)
• 1 onion onion, thinly sliced
• 1 teaspoon pimento seeds (allspice berries)
• 2 sprigs thyme sprigs
• 2 cloves garlic cloves, sliced

Directions

Step 1

Rinse the fish thoroughly and pat dry with paper towels. Make two or three diagonal cuts on both sides of each fish to ensure even cooking.

Step 2

Rub lime or lemon juice all over the fish, including the cavity, to help reduce any fishy odor.

Step 3

Season the fish with a mixture of salt, black pepper, and paprika, making sure to get into the slits and cavity for maximum flavor. Let it rest for 10 minutes.

Step 4

Dredge the fish lightly in all-purpose flour, shaking off any excess. This will help achieve a crispy crust when frying.

Step 5

In a large skillet, heat vegetable oil over medium-high heat until shimmering. Carefully place the fish into the oil and fry for 5-6 minutes per side, or until golden and crispy. Remove and place on a plate lined with paper towels to drain excess oil.

Step 6

In a separate saucepan, combine white vinegar, brown sugar, and pimento seeds over medium heat. Stir until the sugar dissolves.

Step 7

Add scotch bonnet pepper, carrot, bell pepper, onion, thyme sprigs, and garlic to the saucepan. Simmer for 5-6 minutes until the vegetables soften slightly but still retain their crunch.

Step 8

Pour the spicy vegetable marinade over the fried fish, ensuring that it is evenly coated. Let the dish rest for 5 minutes to allow the flavors to meld.

Step 9

Serve the fish warm or at room temperature alongside fried dumplings, rice and peas, or festival bread for a complete Jamaican-style meal.

Nutrition Facts

Serving size	(4997.0g)

Amount per serving	% Daily Value*
Calories	8850.8

Total Fat 574.6g	0%
Saturated Fat 97.8g	0%
Polyunsaturated Fat g
Cholesterol 1600mg	0%
Sodium 6582.1mg	0%
Total Carbohydrate 82.9g	0%
Dietary Fiber 9.7g	0%
Total Sugars 17.6g
Protein 810.6g	0%

Vitamin D 4000IU	0%
Calcium 732.5mg	0%
Iron 35.6mg	0%
Potassium 9983.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.1%

Protein: 37.1%

Carbs: 3.8%