Jamaican Escovitch Fish is a dish where fried fish is topped with a spicy sauce and pickled vegetable medley.
Jamaican Escovitch fish is one of my favorite Jamaican dishes by far. Traditionally whole fish is fried until crispy then covered in lightly pickled vegetables. The vegetables which can be sweet peppers, onion, chayote and carrots are lightly cooked in a vinegar sauce that it’s seasoned with garlic, thyme, Jamaican pimentos and scotch bonnet pepper.This dish is best prepared a day ahead; allow the fish to marinate in the fridge overnight after it’s topped with the pickled vegetables. I used boneless snapper since I have a young son and a husband who doesn’t like fish with bone but you can use whole snapper, king fish fillets or even porgy. I also swapped out scotch bonnet for Trinidadian pimentos to turn the heat down a bit.
1 scotch bonnet pepper, seeds removed (I used Trinidad Pimento peppers)
To prepare fish, rinse well. Squeeze juice of lime over fish then rinse. Season fish with 1 tsp salt, black pepper and all purpose seasoning. Deep fry fish over high heat. Place on a plate lined with paper towel to allow the oil to drain.
To prepare the marinade place bell peppers, carrots, onion, clove, Jamaican pimento, white vinegar, thyme, sugar, ½ tsp salt and hot pepper. Bring to a boil, and then allow to simmer for about 3 minutes. Turn off heat and let it sit for 10 minutes. Next place the fish in a dish that you can store in the fridge overnight. Pour the marinated vegetables over the top of the fish and let sit until completely cool before placing in the fridge. Refrigerate overnight before serving.
*I used Trinidadian Pimento Peppers in place of scotch bonnet pepper because Trinidad pimentos has the flavor of a hot pepper without the heat.
**Trinidadian pimento peppers is not to be confused with the Jamaican Pimento. Trinidadian pimento pepper is a mild, sweet pepper with a spicy flavor while the Jamaican Pimento is a spice.