Jamaican Escovitch Fish
Crispy fried fish topped with a spicy-sweet pickled mix of onion, carrot, allspice berries, and Scotch bonnet.
Ingredients
- white fish fillet (snapper, tilapia or other firm fish)500 g
- salt1 to taste
- black pepper (ground)1 to taste
- frying oil120 ml
- onion1 pcs
- carrot1 pcs
- sweet bell pepper1 pcs
- garlic2 cloves
- fresh thyme3 stalks
- allspice (pimento berries)8 pcs
- Scotch bonnet pepper1 pcs
- white vinegar120 ml
- sugar1 tbsp
Instructions
Pat the fish fillets dry, rub with salt and black pepper, and let sit for 10 minutes.
Heat oil in a wide skillet over medium-high heat. Fry the fillets skin-side down for 3–4 minutes, carefully flip, and fry for another 2–3 minutes, until the fish is opaque and crispy. Transfer to a plate.
Pour off almost all the oil from the skillet, leaving about 1 tbsp. Add the onion, carrot, bell pepper, garlic, thyme sprigs, allspice berries, and Scotch bonnet; cook for 2–3 minutes so the vegetables soften slightly but stay crisp.
Pour in the white vinegar, add the sugar, and stir. Bring to a gentle simmer and cook for 2–3 minutes so the vegetables soak up the spicy marinade.
Taste the marinade and add salt if needed. Remove the thyme sprigs.
Place the fried fish on a platter, generously top with the hot vegetables, and spoon over the vinegar marinade.
Let the dish rest for 5 minutes so the fish absorbs the flavor, and serve hot or at room temperature.
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