How to Make Jamaican Escovitch Fish

The Jamaican escovitch fish is simply one of the best dishes ever, and if you don’t know, you better ask somebody. I can think of few things that will leave your tastebuds as thankful as this dish. This is something that you might want to include as part of your next Easter dinner or the dish you will take to the next major family gathering after COVID-19.

In case you may have missed it, I love fish. I particularly love fish with a little touch of the island. My Delectable Jerk Salmon recipe was a hit with many people and so here I go again with yet another fish recipe that is guaranteed to leave your family asking for more.

Islanders have much to celebrate when it comes to the our local cuisines. There’s just something magical about the natural blend of herbs and spices, it’s almost like they take on a whole new meaning in a Caribbean kitchen. In this post, I hope to bring a taste of the island right to your kitchen.

For this dish, I used parrot fish. This fish has been a favorite of mine ever since I was a little girl growing up in the rural hills of St. James, Jamaica. Our dull and laborious Sunday mornings were made brighter by the buzzing horns of the fish vans as the fish vendors (most of who were not from the area) made their way through our community. Their horns became a stimuli that activated anticipation for a wonderful and tasty Sunday dinner.

The parrot fish is second to none in its beauty and taste. The meat has a very interesting way to just melt away in your mouth. It requires very little seasoning as its natural flavor is just enough to take your taste buds to the next level. I am not naive enough to think that everyone in the world has access to this sumptuous delicacy, so if you don’t have access to the parrot feel free to dispense with the parrot fish and use red snapper or just about any sea fish you place your hands on.

While there are some variations to the way escovitch is prepared, some of which may include the use of thyme and pimento seeds, I believe if you go with my approach, you will still be able to achieve a great result. Feel free to modify as you deem fit by adding some pimento seeds and thyme leaves to the escovitch pickle. Without further adieu I present to you my version of the:

JAMAICAN ESCOVITCH FISH & SAUCE RECIPE

Escovitch Sauce Ingredients

1 Onion

4 Bell Peppers (Red, Green, Yellow and Orange)

1 Carrot (Shredded or Julienned)

4 Scotch Bonnet Peppers (Red, Green, Yellow and Orange)

Distilled Vinegar

Pimento Seeds (optional)

¼ cup Olive Oil

Fried Fish Ingredients

5lbs Parrot or Red Snapper Fish

1 tbs Salt

1 tbs Pepper

1 tbs Garlic Powder

Vegetable Cooking Oil

Escovitch Sauce Instructions

1. Chop all bell peppers, hot peppers, and onions
2. Julienne carrots (shredded carrots are perfect substitutes)
3. Combine all chopped vegetables and seasoning in a small pot
4. Pour Vinegar on vegetables until it is covered ¾ of the way
5. Pour olive oil in the mixture
6. Place on stove and bring to a boil for 3-5 minutes
7. Remove from stove and pour over the fish

Fish

1. Rinse fish with ¼ cup of vinegar and a bowl of water
2. Remove all fins and scales from the fish
3. Pour the cooking oil in pot to approximately ½ inch high
4. In a small saucer combine salt, pepper, and garlic powder
5. Massage fish with seasoning and let it marinate for 2-3 hours (the longer the better)
6. Place fish in the pot and fry until it is golden brown