Foods AdventuresRecipes from around the world

Caribbean

Jamaican Escovitch Fish

By ·

Jump to recipe ↓
Jamaican escovitch fish topped with pickled onions, carrots, peppers, and Scotch bonnet.
Jump to Recipe Print Recipe

Jamaican escovitch fish pairs crisp fried fish with a sharp, colorful pickle of onions, carrots, peppers, vinegar, and allspice.

Frying the fish until golden gives the dish contrast, while the warm escovitch pickle cuts through the richness.

Make the pickle before frying the fish so it has time to absorb the vinegar and spices.

Serving Suggestions

Serve with rice and peas, festival dumplings, or fried plantain and plenty of lime.

Crisp Jamaican escovitch fish being plated with colorful pickled vegetables and rice.

Recipe Notes

The pickled vegetables keep for up to one week refrigerated. Fry the fish fresh for the best texture.

Jamaican escovitch fish topped with pickled onions, carrots, peppers, and Scotch bonnet.

Jamaican Escovitch Fish

No ratings yet
Crisp fried fish topped with Jamaican escovitch pickled onions, carrots, peppers, vinegar, and allspice.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Jamaican
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish
  • 2 lb whole red snapper or firm fish fillets cleaned and patted dry
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 cup all-purpose flour for dredging
  • 1/2 cup vegetable oil for frying
Escovitch pickle
  • 1 medium white onion thinly sliced
  • 1 medium carrot thinly sliced
  • 1 medium red bell pepper thinly sliced
  • 1 medium Scotch bonnet pepper sliced
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 tsp allspice berries
  • 2 cups cooked rice and peas for serving

Equipment

  • Large skillet
  • Small saucepan
  • Sheet pan
  • Tongs

Method
 

Make the pickle:
  1. Combine the onion, carrot, bell pepper, Scotch bonnet, vinegar, water, and allspice in a saucepan.
  2. Bring to a simmer, cook for 3 minutes, then remove from the heat and let the vegetables steep.
Fry the fish:
  1. Season the fish with lime juice, salt, and pepper. Dredge lightly in flour.
  2. Heat the oil in a large skillet and fry the fish until deeply golden and cooked through, about 5 to 7 minutes per side depending on thickness. Drain on a rack.
Serve:
  1. Place the fish on a platter and spoon the warm escovitch vegetables and vinegar over the top. Serve with rice and peas.

Nutrition

Calories: 540kcalCarbohydrates: 31gProtein: 38gFat: 29gSaturated Fat: 5gCholesterol: 85mgSodium: 760mgFiber: 4gSugar: 6g

Notes

  • Use gloves when handling Scotch bonnet peppers.
  • For a milder pickle, remove the pepper seeds before slicing.

Keep exploring

All recipes →