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

Jamaican Escovitch Fish

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Crisp fried fish topped with Jamaican escovitch pickled onions, carrots, peppers, vinegar, and allspice.
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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.