Of Spanish origin, escabèche is a dish of poached or fried fish, covered with a spicy marinade and refrigerated for at least 24 hours. It's a popular dish in Spain and the Provencal region of France, and is usually served cold as an appetizer. Escovitch is the Jamaican name for this dish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.