I love my fish, Escovitch!

Jamaican Escovitch fish is a vibrant and flavorful dish that showcases the rich culinary traditions of Jamaica. This dish typically features fried fish, often snapper or another firm white fish, which is then topped with a spicy and tangy pickled vegetable sauce. 

The Escovitch sauce is made from ingredients like carrots, onions, and bell peppers, which are sautéed and then marinated in a mixture of vinegar, spices, and sometimes scotch bonnet peppers for heat. This pickling process not only adds flavor but also helps to preserve the fish.

Escovitch fish is often served with sides like festival (a sweet fried dumpling), rice and peas, or fried plantains, making it a hearty and satisfying meal. The combination of the crispy fish and the zesty, crunchy topping creates a delightful contrast that is beloved by many. It's a popular dish for special occasions, family gatherings, and is a staple in Jamaican cuisine.

Here is a simple and detailed recipe for classic Jamaican Escovitch Fish:

 Ingredients:

The Fish:

- 2 whole fish (snapper or tilapia), cleaned and scaled. Parot fish is also a great option!
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon allspice (pimento) powder
- 1 cup flour (for dusting)
- Vegetable oil (for frying)

The Escovitch Sauce:

- 1 cup carrots, julienned
- 1 cup bell peppers (red, green, or yellow), sliced
- 1 medium onion, thinly sliced
- 2-3 Scotch bonnet peppers (whole, adjust to taste)
- 1 cup white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon allspice (pimento) berries (optional)
- Fresh thyme (a few sprigs, optional)

 Instructions:

 Step 1: Prepare the Fish

1. **Clean the Fish**: Rinse the fish under cold water and pat dry with paper towels.
2. **Season**: Rub the fish inside and out with salt, black pepper, and allspice. Let it marinate for about 30 minutes.

Step 2: Fry the Fish

1. **Dust with Flour**: Lightly coat the fish with flour, shaking off any excess.
2. **Heat Oil**: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.
3. **Fry the Fish**: Once the oil is hot, carefully place the fish in the skillet. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove the fish and drain on paper towels.

Step 3: Make the Escovitch Sauce

1. **Sauté Vegetables**: In a separate pan, add a little oil if needed and sauté the onions, carrots, and bell peppers over medium heat for about 2-3 minutes until slightly softened.
2. **Add Vinegar and Seasonings**: Pour in the white vinegar, add sugar, salt, black pepper, allspice berries, and Scotch bonnet peppers. Bring to a simmer and cook for an additional 2-3 minutes. Remove from heat.

Step 4: Serve

1. **Plate the Fish**: Place the fried fish on a serving platter.
2. **Top with Escovitch Sauce**: Pour the escovitch sauce over the fish, ensuring the vegetables and peppers are evenly distributed.
3. **Garnish**: Add fresh thyme on top if desired.

Enjoy!

Serve the escovitch fish with sides like fried plantains, rice and peas, or a fresh salad. Enjoy the vibrant flavors of this classic Jamaican dish!

You’re Welome!

Xo