Escovitch Fish
Escovitch Fish — a vibrant Jamaican seafood classic.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Jamaican, Spicy, Speciality, Easter
Ingredients
- 2 lb red snapper
- 0.5 tbsp vegetable oil
- 1 clove crushed garlic
- 0.5 g ginger
- 2 tbsp thyme
- 1 pcs bay leaf
- 0.5 g red pepper
- 0.5 pcs yellow pepper
- 1 g onions
- 1 pcs carrot
- 1 g sugar
- 0.5 tsp allspice
- 1 ml worcestershire sauce
- 1 pcs scotch bonnet
- 1 pcs lime
- 0.75 cup malt vinegar
- 1 g peppers
Instructions
- Rinse the fish under cold running water, then blot it dry with paper towels.
- Rub the fish with lemon or lime (juice or wedges) and season with salt, pepper, or your preferred blend (Creole seasoning suggested).
- Set the seasoned fish aside, or keep it warm in a low oven while you make the sauce.
- Heat oil in a large skillet over medium heat until it shimmers.
- Add the fish to the hot oil and cook about 5–7 minutes per side, until cooked through and crisp; transfer the fish to a plate and set aside.
- Pour off most of the oil from the skillet, leaving roughly 2 to 3 tablespoons behind.
- Add the bay leaf(s), minced garlic, and grated or finely minced ginger to the pan and stir-fry for about 1 minute, watching carefully so the garlic doesn't burn.
- Add the sliced onion, bell peppers, thyme sprigs, scotch bonnet pepper, sugar, and allspice, and continue stirring for about 2–3 minutes.
- Pour in the vinegar, stir to meld the flavors, taste and adjust salt and pepper, then let the sauce simmer for another 2 minutes.
- Discard the bay leaf and thyme sprigs, spoon the sauce over the cooked fish, and serve with bammy. (The sauce can be prepared up to 2 days ahead.)