SeafoodJamaican

Escovitch Fish

Name: Escovitch Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 Pounds Red Snapper; 1/2 cup Vegetable Oil; 1 clove peeled crushed Garlic; 1/2 tsp Ginger; 2 sprigs Thyme; 1 Bay Leaf; 0.5 Red Pepper; 0.5 Yellow Pepper; 1 sliced Onion; 1 chopped Carrots; 1 tbs Sugar; 1/2 tsp Allspice; 1 tsp Worcestershire Sauce; 1 Scotch Bonnet; 1 Lime; 3/4 cup Malt Vinegar; pinch Pepper

Escovitch Fish is a classic Jamaican dish that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Red Snapper, Garlic, Ginger, Thyme, Bay Leaf, Red Pepper, Yellow Pepper, Onion, Carrots, Allspice, Worcestershire Sauce, Scotch Bonnet, Lime, Malt Vinegar and Pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Jamaican cooking, be sure to also explore our recipe for Jamaican Curry Shrimp Recipe.

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Ingredients

Red Snapper2 Pounds
Vegetable Oil1/2 cup
Garlic1 clove peeled crushed
Ginger1/2 tsp
Thyme2 sprigs
Bay Leaf1
Red Pepper0.5
Yellow Pepper0.5
Onion1 sliced
Carrots1 chopped
Sugar1 tbs
Allspice1/2 tsp
Worcestershire Sauce1 tsp
Scotch Bonnet1
Lime1
Malt Vinegar3/4 cup
Pepperpinch

Step-by-Step Instructions

12 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning.

Step 2

I used creole seasoning.

Step 3

Set aside or place in the oven to keep it warm until sauce is ready.

Step 4⏱️ 5-7 minutes

In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides.

Step 5

Remove fish and set aside.

Step 6

Drain oil and leave about 2-3 tablespoons of oil

Step 7🍳 Fry

Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn

Step 8⏱️ 2-3 minutes

Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes.

Step 9🥄 Mix

Add vinegar, mix an adjust salt and pepper according to preference.

Step 10🍲 Simmer

Let it simmer for about 2 more minutes.

Step 11✨ Serve

Discard bay leave, thyme spring and serve over fish with a side of this bammy.

Step 12

You may make the sauce about 2 days in advance.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Escovitch Fish carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown red snapper in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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