Dish
Escovitch Fish
Pickled Fried Fish
Escovitch fish is a popular dish in Jamaica and is often served as a main course. The fish is first seasoned with salt and pepper and then fried until crispy. The sauce is made from vinegar, onions, carrots, and scotch bonnet peppers. The fish is then topped with the sauce and served with a side of rice and peas. The texture is crispy on the outside and tender on the inside, with a tangy and spicy flavor.
Origins and history
Escovitch fish has its roots in Spanish cuisine and was brought to Jamaica by Spanish settlers. It has since evolved into a distinct Jamaican dish.
Dietary considerations
Escovitch fish is high in protein and low in carbohydrates. It is not suitable for those with seafood allergies or who cannot tolerate spicy food.
Variations
Escovitch fish can be made with different types of fish, such as snapper or tilapia. The sauce can also be adjusted to be more or less spicy.
Presentation and garnishing
Escovitch fish is often presented on a platter with the sauce drizzled over the fish. It can be garnished with sliced scallions or chopped cilantro.
Tips & Tricks
To make the fish extra crispy, it is recommended to dust it with cornmeal before frying.
Side-dishes
Escovitch fish is often served with a side of rice and peas or fried plantains.
Drink pairings
Escovitch fish pairs well with a cold beer or a fruity cocktail.
Delicious Escovitch Fish recipes
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