Name: Jamaican Escovitch Fish
Total time: 1 h
Ingredients: 3 tablespoons canola oil, divided; 2 medium onions, halved and thinly sliced; 2 medium carrots, cut crosswise into thirds and sliced into thin strips; 1 medium bell pepper, thinly sliced; 1 habanero chile, seeded and thinly sliced; ½ teaspoon allspice berries, cracked, plus 3 whole berries; ½ teaspoon black peppercorns; 3 sprigs fresh thyme; 1 ½ cups cane vinegar (see Tip); 1 ¼ pounds red snapper or 2 ½ pounds porgy (about 4 small), cleaned and heads removed; ½ teaspoon salt; ¼ teaspoon ground pepper

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Jamaican Escovitch Fish

This is a traditional way that fish is served in Jamaica that is similar to the escabeches of the Spanish-speaking islands. It is traditionally served with bammy (also spelled bammie), a cassava flatbread, but I like to eat it with rice to better soak up the marinade. This recipe makes four cups of pickled vegetables: You can use it all or reserve some and use the leftovers as a complement to other fish or meat dishes or in sandwiches. Read more about this recipe in the article This Tangy Escovitch Fish Connects Jamaica to Its Spanish Past.

active:

30 mins

total:

1 hr

Servings:

4

Jacob Fox

Directions

Step 1
Heat 2 tablespoons oil in a large saucepan over medium heat. Add onions, carrots, bell pepper, chile, cracked and whole allspice berries, peppercorns and thyme. Cook, stirring often, until the vegetables soften, about 10 minutes. Add vinegar and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.

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Step 2
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Sprinkle both sides of fish with salt and pepper. Cook, turning once, until just cooked through, 3 to 5 minutes per side, depending on thickness. Remove from heat. Pour the vegetables over the fish. Let stand at room temperature for 30 minutes before serving.

To make ahead

Refrigerate marinated vegetables (Step 1) for up to 1 week.

Tip

If you can't find cane vinegar, you can substitute the same amount of cider vinegar and 1 teaspoon dark brown sugar.

Nutrition Facts

Serving Size:

5 oz. fish & 3/4 cup vegetables each

Per Serving:

303 calories; fat 13g; cholesterol 53mg; sodium 411mg; carbohydrates 12g; dietary fiber 3g; protein 30g; sugars 7g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 6217IU; vitamin b6 1mg; potassium 910mg.

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Jamaican Escovitch Fish

Print Options

Ingredients

Directions

To make ahead

Tip

Nutrition Facts