Bahamian Escovitch Fish

Ingredients

While the Jamaican version of Escovitch Fish typically uses Scotch bonnet peppers for heat, the Bahamian adaptation often incorporates milder peppers, such as habanero or jalapeno, to suit the local palate. Additionally, Bahamian Escovitch Fish is commonly served with a side of pickled vegetables, adding a unique twist to the dish. We alse have the original recipe for Escovitch Fish, so you can check it out.

• 4 snapper fillets (500g / 1.1 lb) 4 snapper fillets (500g / 1.1 lb)
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• Juice of 2 limes Juice of 2 limes
• 2 habanero peppers, thinly sliced 2 habanero peppers, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 32g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the white vinegar, lime juice, minced garlic, paprika, ground allspice, dried thyme, salt, and pepper. Mix well to create the marinade.
2. 2.
   Place the snapper fillets in a shallow dish and pour the marinade over them. Ensure the fillets are fully coated. Let them marinate in the refrigerator for at least 30 minutes.
3. 3.
   In a large frying pan, heat vegetable oil over medium-high heat. Remove the fish from the marinade, allowing any excess marinade to drip off, and carefully place the fillets in the hot oil.
4. 4.
   Fry the fish for about 4-5 minutes on each side, or until golden brown and crispy. Remove the fillets from the pan and set them aside on a paper towel-lined plate to drain excess oil.
5. 5.
   In the same pan, add the sliced habanero peppers, red bell pepper, yellow bell pepper, and onion. Sauté the vegetables for 3-4 minutes, until they are slightly softened.
6. 6.
   Remove the pan from heat and pour the sautéed vegetables over the fried fish fillets.
7. 7.
   Serve the Bahamian Escovitch Fish hot, garnished with fresh lime wedges and accompanied by a side of pickled vegetables.

Treat your ingredients with care...

• Snapper fillets — Ensure the fillets are fresh and of high quality for the best flavor and texture.
• Habanero peppers — Adjust the amount of peppers according to your desired level of spiciness. Remove the seeds for a milder taste.
• White vinegar — Use a mild white vinegar to balance the flavors without overpowering the dish.
• Lime juice — Freshly squeezed lime juice adds a tangy and refreshing taste to the marinade.
• Paprika — Opt for a good quality paprika to enhance the smoky flavor of the dish.

Tips & Tricks

• For a healthier alternative, you can bake the marinated fish fillets in the oven instead of frying them.
• Experiment with different types of fish, such as grouper or mahi-mahi, to add variety to the dish.
• Serve the Bahamian Escovitch Fish with a side of coconut rice or traditional Bahamian peas and rice for a complete meal.
• Adjust the amount of spices and peppers according to your personal taste preferences.
• Make sure to handle the habanero peppers with caution and avoid touching your face or eyes after handling them.

Serving advice

Serve the Bahamian Escovitch Fish as a main course, accompanied by a side of pickled vegetables and your choice of rice or salad. Garnish with fresh lime wedges for an extra burst of citrus flavor.

Presentation advice

Arrange the crispy fish fillets on a platter and top them with the sautéed peppers and onions. The vibrant colors of the dish will create an eye-catching presentation. Serve with the pickled vegetables on the side for added visual appeal.