Jamaican Escovitch Fish Recipes: Fish prepared escovitch style is seasoned, fried and marinated with a peppery vinegar-based dressing made colourful with julienned bell peppers, carrots and onions. And, everyone knows this dish tastes better the next day. Even though it’s eaten year-round, no God fearing Jamaican would be without fried king fish or red snapper on Good Friday. For me it’s the highlight of the Easter holidays.
- 4 whole red snapper
- Salt and pepper
- 1 cup cooking oil
- The day before, clean and scale fish. Season with salt and black pepper and refrigerate.
- Set stove to High and add cooking oil to pan. Dry fish with paper towel and pan
fry for about 5 minutes each side.
- Take fish out of pan and place on paper towel to drain oil
- ½ each, green and red bell pepper, julienned
- 1 carrot, julienned
- 1 small onion, sliced in rings
- 3 Tbsp cooking oil (you can use leftover oil from frying fish)
- 2/3 cup vinegar
- 10 pimento berries (optional)
- ½ tsp salt
- 1 tsp hot pepper sauce
- ½ scotch bonnet pepper, seed removed and chopped
- Cut and chop vegetables and put aside.
- Put vinegar and oil into a saucepan and bring to a boil
- Add carrots and let simmer for about a minute
- Add pimento seeds, if using, salt and pepper sauce
- Add red and green bell peppers a simmer for a minute
- Add onion and simmer for about 5 minutes or until the onion is transparent
- Add scotch bonnet pepper and stir
- Place fish into serving dish and spoon dressing on top