Recipe courtesy of
Gabi Odebode
for
Food Network Kitchen
Recipe courtesy of
Gabi Odebode
for
Food Network Kitchen
Watch how to make this recipe.
Escovitch Fish
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 283
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 42 milligrams
- Sodium
- 313 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Sugar
- 7 grams
- Protein
- 25 grams
Jamaica’s escovitch is a pan-fried fish topped with pickled vegetable that bursts with an irresistible combination of sweet, tangy and spicy flavors. The traditional escovitch fish is a whole red snapper, but this recipe uses snapper fillets to streamline the cooking and serving. Once the fish is fried, colorful bell peppers and other vegetables are sautéed with spices. Adding vinegar and sugar to the mix gives the sauce its signature sweet-and-sour flavor. Escovitch fish is usually quite spicy thanks to Jamaica’s famous Scotch bonnet peppers, but you can reduce the amount of pepper or omit it if you’re after a milder dish. Serve it with Jamaican standards like rice and peas and plantains.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 283
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 42 milligrams
- Sodium
- 313 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 2 grams
- Sugar
- 7 grams
- Protein
- 25 grams
Ingredients
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Directions
- Place the fish fillets in a large mixing bowl. Cut the lemon in half and squeeze the juice over the fish. Rub the juice into the fillets, then rinse the fish about 3 times to remove the juice. Drain well and use a paper towel to pat the fillets dry. Sprinkle the fish on both sides with the seafood seasoning, rosemary, allspice and 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cover the bowl with plastic wrap and let the fish marinate for 15 minutes in the refrigerator.
- Heat the oil in a large skillet over high heat. Using tongs, place both fish fillets skin-side down gently in the hot oil. Fry until the skin side is crispy and brown, about 5 minutes. Flip and fry the other side until browned and the fillets feel firm, about 5 minutes more. Transfer the fillets to a plate with a spatula. Allow the oil to cool in the pan.
- One cool, keep about a quarter of the oil in the skillet the fish fried in and place it over medium heat. Add the onions and cook, stirring, until they are translucent, about 1 minute. Add the ginger and garlic and cook for 30 seconds. Add the red and green bell peppers and the Scotch bonnet pepper and cook, stirring, for 1 minute. Add the shredded carrot and stir to combine, then add the scallions. Add the brown sugar and stir it into the vegetables until it melts. Add the white and cider vinegars and stir to combine. Add the thyme and the pimento berries.
- Reduce the heat to medium low. Taste the vegetables and add salt if necessary. Continue to cook until the sugar and the vinegar form a light brown sauce around the vegetables, about 2 minutes. Reduce the temperature to low. Place the fried fish in the pan and use a large spoon to scoop the vegetables and the sauce onto the fish. Let the fish soak up some to the sauce, about 3 minutes. Serve the fish with the pickled vegetables and sauce.
