Jamaican Escovitch Fish

Ingredients

• 4 fish fillets (such as red snapper or tilapia) 4 fish fillets (such as red snapper or tilapia)
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 scotch bonnet peppers, thinly sliced 2 scotch bonnet peppers, thinly sliced
• 1/4 cup (60ml) white vinegar 1/4 cup (60ml) white vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the white vinegar and water. Place the fish fillets in the mixture and let them marinate for 30 minutes.
2. 2.
   In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
3. 3.
   Remove the fish fillets from the marinade and pat them dry with a paper towel. Dredge the fish in the flour mixture, ensuring they are evenly coated.
4. 4.
   Heat vegetable oil in a frying pan over medium-high heat. Fry the fish fillets until golden brown and crispy on both sides. Remove from the pan and set aside.
5. 5.
   In the same pan, add the sliced onion, bell pepper, carrot, and scotch bonnet peppers. Sauté until the vegetables are slightly softened.
6. 6.
   In a small bowl, mix together the white vinegar and sugar until the sugar is dissolved. Pour the mixture over the sautéed vegetables and stir well. Season with salt to taste.
7. 7.
   Place the fried fish fillets on a serving platter and spoon the pickled vegetable mixture over the top.
8. 8.
   Serve the Escovitch Fish hot with traditional Jamaican sides like rice and peas or festival bread.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality for the best flavor and texture.
• Scotch bonnet peppers — Use gloves when handling scotch bonnet peppers as they are extremely spicy. Adjust the amount according to your spice tolerance.
• White vinegar — Opt for a mild white vinegar to balance the flavors of the pickled vegetables.

Tips & Tricks

• For an extra crispy fish coating, double-dredge the fish by dipping it in the flour mixture, then in beaten egg, and finally back in the flour mixture.
• Adjust the amount of scotch bonnet peppers according to your desired level of spiciness.
• Allow the fish to marinate for a longer time to enhance the flavor.
• Serve the Escovitch Fish with a squeeze of fresh lime juice for an added burst of citrus flavor.
• Leftover Escovitch Fish can be refrigerated and enjoyed the next day, as the flavors develop further.

Serving advice

Serve the Escovitch Fish as the main course, accompanied by traditional Jamaican sides like rice and peas or festival bread. Garnish with fresh cilantro or parsley for a pop of color.

Presentation advice

Arrange the fried fish fillets on a platter and generously spoon the vibrant pickled vegetables over the top. Garnish with thinly sliced scotch bonnet peppers and fresh herbs for an eye-catching presentation.