Last weekend, my cousin Sam spent the day with me in my kitchen. I promised to make her baked lamb and fried rice if she assisted with the production of the final prep for this Jamaican Escovitch Fish and the next post-St. Lucian Green Fig Salad. We collaborated. She learned from me and I from her, and the gentle, beautiful soul that she is, helped me put order where disorder reigned. I wanted her in the kitchen with me for this Escovitch fish recipe (not only to help with the mess) but because that’s her specialty, that’s what people request she brings when we have family gatherings. For our last New Year’s party at my cousin’s, I almost ate the entire tray of escovitch fish (what’s new), including the unforgettable flavorful hot pepper (from her backyard garden) and onions that adorned the top.
The first time I tasted this at her house, I was skeptical when she told me that she only used salt and pepper to season the fish. I gave her an evil, doubting look. I was in disbelief. This was surely laced with adobo or other seasoning salt, I shamelessly thought to myself. And I did this every time I ate her escovitch fish…..I wanted her here because I was intent on witnessing her prepare it firsthand. [I now attest to the fact that the fish was indeed only seasoned with salt and pepper with an end result that was remarkably tasty.]
I am slowly learning to embrace minimalism in cooking. As cooks, we always feel obligated to add everything, including the kitchen sink into our pots to enhance flavor. A little pinch of this, a lot of that, and maybe some of this… with the expectation that if we add more, it will taste better. I’ve had to “unlearn” that bad habit. I have had guilty desires to add many ingredients to the fish, but I’ve learned to accept it for what it is. “Stay calm. Keep it simple. Breathe. That’s how the Jamaicans do it…and they love it. Everything’s gonna be alright, Mon.” With a lot of positive self-talk like the aforementioned, I am on my way to recovery. [And yes, I am still talking about fish. I think.]
For Fish
- whole small red snappers (about 2 pounds) (or Parrot croaker, porgies/kingfish)
- salt
- freshly ground black pepper
- oil for frying
- garlic
- habanero
- juice of lemon or lime, for washing fish
For pickled vegetables
- onion, peeled and sliced
- carrot, julienned (thin strips)
- hot pepper (habanero, scotch bonnet or congo pepper), sliced
- sweet pepper (yellow and red), sliced [optional]
- water
- vinegar
- salt
- brown sugar
- pimento seeds [optional]
- thyme (for garnish) [optional]
How to serve Jamaican Escovitch Fish:
Serve with any of the following amazing dishes:
Trini Fried Rice
How to Make Jamaican Pickled Vegetables:
Tip: You can make the pickled vegetables a day ahead to save time:
In a small saucepan add water, vinegar, salt, sugar, and pimento and bring to a boil. Cook until salt and sugar is dissolved, about 5 minutes. Remove from heat and cool. Add to onion, carrot, sweet pepper, hot pepper.
Marinate several hours or preferably overnight.
How to Fry Fish for Jamaican Escovitch Fish
Wash fish with juice of a lemon or lime and water. Rinse several times removing any visible scales or other unwanted “innards”. Do not soak too long or else the fish would start cooking. Dry fish using a paper towel. Cut a small gash on each side of the fish. Season inside and out liberally with salt and pepper.
Heat a large frying pan over medium heat, then add oil. I used about 2 cups in my wide pan. Place a clove of garlic and 1 whole hot pepper in the pot.
When the oil is hot add fish, two at a time. Do not overcrowd pan—this is important to prevent the fish from sticking to the pot. Fry each side for 7-10 minutes until cooked and golden brown. When removing, drain fish with a slotted spoon at the side of the pot. Place fish on paper towels to drain. Allow the oil to reheat before adding the second batch of fish (about a minute). Repeat with remaining fish.
You know when the fish is done frying two things happen 1. The loud sizzle that occurs when fish meets oil turns to a mere fizzle, use your ears…2. the big “bubbles” surrounding the fish gradually dissipate, use your eyes…
Can I make Jamaican Escovitch Fish in the oven?
Alternately, for those of you who don’t like anything FRIED, you can drizzle a tablespoon or two of olive oil over fish and broil in the oven.
Cook until fish is golden brown, turning midway, about 15-20 minutes total, more or less depending on your oven.
Pour pickled veggies, including the liquid, over the fish.
Tips for Storing Jamaican Pickled Vegetables:
Save any unused pickled vegetables in a jar in the refrigerator for up to two weeks to eat with any and everything
Serve and enjoy.
This fish is simple to prepare, satisfying, and delicious….! Hope you try it…..
Enjoy with the St. Lucian Green Fig salad.
Cooking with love,
for and with my family,
Ria
Other Recipes You Will Love:
Jamaican Escovitch Fish Recipe
This Jamaican Escovitch Fish recipe is the perfect way to bring a little island flair into your kitchen. It’s a dish that’s simple to prepare, yet bursting with vibrant flavors and satisfying textures.
Print
Pin
Rate
Servings: 8
Calories: 474kcal
Ingredients
For the Fish:
- 4-5 whole small red snappers about 2 pounds (or substitute with Parrot, croaker, porgies, or kingfish)
- 1.5 teaspoons Himalayan salt
- 1 teaspoon freshly ground black pepper
- Oil for frying about 2 cups
- 1 clove garlic
- 1 habanero pepper
- Juice of lemon or lime for washing the fish
For the Pickled Vegetables:
- 1 large onion peeled and sliced
- 1 carrot julienned (thin strips)
- 1 hot pepper habanero, scotch bonnet, or congo pepper, sliced
- ½ sweet pepper yellow or red, sliced [optional]
- 1 cup water decrease to ½ cup if you prefer a more acidic flavor
- 1 cup vinegar
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 1 teaspoon pimento seeds [optional]
- A few sprigs of thyme for garnish [optional]
Instructions
Step 1: Prepare the Pickled Vegetables
- Make it a day ahead: In a small saucepan, combine water, vinegar, salt, sugar, and pimento seeds. Bring the mixture to a boil and cook until the salt and sugar dissolve, about 5 minutes.
- Remove from heat and let it cool. Pour the cooled mixture over the sliced onion, carrot, sweet pepper, and hot pepper.
- Marinate: Let the vegetables marinate for several hours, or preferably overnight, in the refrigerator to develop a rich, tangy flavor.
Step 2: Prepare the Fish
- Clean the fish: Wash the fish with lemon or lime juice and water. Rinse several times to remove any visible scales or innards. Be careful not to soak the fish for too long, as it could start to cook. Pat the fish dry with paper towels.
- Season: Cut a small gash on each side of the fish. Season the inside and outside liberally with salt and pepper.
Step 3: Fry the Fish
- Heat the oil: Heat a large frying pan over medium heat and add about 2 cups of oil. Place a clove of garlic and a whole hot pepper in the oil to infuse it with flavor.
- Fry the fish: Once the oil is hot, carefully add the fish, two at a time. Important: Do not overcrowd the pan, as this will prevent the fish from cooking evenly and could cause it to stick to the pan. Fry each side for 7-10 minutes, until the fish is cooked through and golden brown.
- Drain the fish: Use a slotted spoon to remove the fish from the pan, allowing any excess oil to drain. Place the fried fish on paper towels to absorb any remaining oil. Repeat the process with the remaining fish, allowing the oil to reheat between batches.
Tips for Perfectly Fried Fish:
- Listen for the sound: The loud sizzle that occurs when the fish first hits the oil will quiet down to a fizzle as the fish cooks.
- Watch for the bubbles: The large bubbles surrounding the fish will dissipate as it finishes frying.
Step 4: Alternate Broiling Method
- For a lighter version, drizzle a tablespoon or two of olive oil over the seasoned fish and broil in the oven.
- Cook until the fish is golden brown, turning halfway through, about 15-20 minutes, depending on your oven.
Step 5: Serve the Fish
- Pour the pickled vegetables and some of the liquid over the fried or broiled fish. If you have sensitivities to the liquid, you can skip this step and just use the vegetables.
- Serve immediately and enjoy! Any unused pickled vegetables can be stored in a jar in the refrigerator for up to two weeks, ready to complement your next meal.
- This dish is not only easy to prepare, but it’s also packed with flavor. The combination of crispy fish and tangy pickled vegetables is a true delight.
Video
Notes
Serving Suggestion:
Pair this Jamaican Escovitch Fish with a fresh salad or a side of your choice. It’s a versatile dish that can complement various sides, whether you’re going for a traditional Caribbean meal or something a bit more adventurous.
Pair this Jamaican Escovitch Fish with a fresh salad or a side of your choice. It’s a versatile dish that can complement various sides, whether you’re going for a traditional Caribbean meal or something a bit more adventurous.
Nutrition
Calories: 474kcal | Carbohydrates: 4g | Protein: 93g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 167mg | Sodium: 1024mg | Potassium: 1966mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2051IU | Vitamin C: 28mg | Calcium: 157mg | Iron: 1mg
JOIN OUR COMMUNITY
Popular Curry Chicken Recipes
Meet Ria!
A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.