Escovitch Fish – Jamaican Style
Jamaican escovitch fish is a crispy fried fish dish topped with a vibrant, tangy, and spicy vegetable medley, all soaked in a flavorful vinegar-based sauce. This dish is a staple in Jamaican cuisine
As a Trinbagonian, I’m not making this recipe as a Jamaican, but as someone who absolutely loves Caribbean flavors. Escovitch fish is one of my favorite Jamaican dishes, and I wanted to recreate it in my own kitchen.
Traditionally, this dish is made using a whole snapper, but I prefer fish slices since they are easier for me to eat. However, both methods work beautifully!
Escovitch fish is known for its bold combination of crispy texture, spicy heat, and pickled tang. It’s the perfect balance of flavors and is commonly enjoyed for breakfast, lunch, or dinner. Let’s dive into how to make this Jamaican favorite at home.
What is Jamaican escovitch fish?
Jamaican escovitch fish is a dish where fried fish is doused in a spicy vinegar-based sauce with sautéed vegetables like carrots, onions, and bell peppers. The flavors of thyme, scotch bonnet peppers, and bay leaves infuse the sauce, giving the dish its signature taste. Unlike brown stew fish, escovitch fish is not served with a thick gravy but rather a flavorful pickling liquid.
Best fish for Jamaican escovitch
Traditionally, escovitch fish is made with whole fish, such as snapper or parrotfish. However, sliced fish also works well. Great options include:
- Kingfish – Firm texture, holds up well to frying.
- Tilapia – Affordable and readily available.
- Snapper – Classic choice with a mild, sweet flavor.
Whatever fish you use, ensure it’s fresh and properly cleaned before cooking.
How to make Jamaican escovitch fish
How to clean and season the fish
A key step in preparing escovitch fish is properly cleaning the fish to remove any unwanted fishy smell. Here’s how:
- Rinse the fish with water.
- Then, soak the fish in lime juice (3 limes) and water for 10 minutes.
- Rinse again and pat dry.
For seasoning, Caribbean green seasoning is a must! Coat the fish with:
- Green seasoning
- Salt and black pepper
- Onion powder
- Scotch bonnet pepper sauce (optional for extra heat)
Let the fish marinate for at least 30 minutes before frying.
How to fry the fish
The key to a perfectly fried fish is getting it golden brown and crispy.
- Heat oil in a pan over medium-high heat.
- Lightly coat the fish in seasoned flour.
- Shake off excess flour and fry each side until golden brown.
- Place fried fish in a warm oven (250°F) to keep warm while preparing the escovitch sauce.
How to make escovitch sauce
This sauce is what makes escovitch fish truly special. It’s a combination of vinegar, vegetables, and spices.
Ingredients for escovitch sauce:
- Carrots (sliced thinly)
- Bell peppers (red, yellow, or green)
- Onion (sliced)
- Scotch bonnet pepper (with or without seeds, depending on spice preference)
- Vinegar (white or apple cider)
- Water
- Thyme and bay leaf
- Salt and black pepper
Instructions
- Heat a little oil in a pan.
- Next, sauté carrots, bell peppers, and onions for 2 minutes.
- Then add vinegar, water, thyme, bay leaf, and scotch bonnet pepper.
- Simmer for 5 minutes until slightly softened but still crunchy.
Assembling the dish
Once your fish is fried and your sauce is ready, it’s time to bring it all together:
- Place the fried fish on a serving dish.
- Spoon the escovitch sauce and vegetables over the fish.
- Allow it to sit for a few minutes so the flavors can meld.
Some people prefer to let the dish sit at room temperature before serving, as the fish absorbs more of the vinegar sauce over time.
Serving suggestions
Traditionally, escovitch fish is served with:
- Bammy – A cassava-based flatbread.
- Fried dumplings – A popular Jamaican side.
- Rice and peas – A classic pairing.
- Fried plantains – Add a sweet contrast to the spicy fish.
- Hard dough bread – Great for soaking up the sauce.
Jamaican escovitch fish is a must-try dish for anyone who loves bold flavors. The crispy fried fish combined with the tangy, spicy escovitch sauce makes for an unforgettable meal. Whether you eat it fresh and warm or let it sit for the flavors to deepen, this dish is a true Caribbean delight.
Have you made escovitch fish before? Let me know in the comments how you like to prepare yours!
Some more seafood dishes
Recipe
Jamaican Escovitch Fish
Ingredients
Method
- Clean and season fish
- Rinse and soak fish in lime water for ten minutes. Drain and pat dry.
- Season fish with green seasoning, salt, and black pepper. Let sit for thirty minutes.
- Preheat oven to 250 degrees Fahrenheit.
- Heat oil in a Dutch pot or frying pan over medium-high heat.
- In a shallow dish, mix flour, salt, and black pepper.
- Dredge fish in seasoned flour, shaking off excess.
- Fry each side for 3-4 minutes, until golden brown.
- Transfer to a warm oven while preparing the sauce.
- Heat a little oil in a pan. Sauté garlic, ginger, and bay leaf for 1 minute.
- Add carrots, bell peppers, onion, and chayote (if using). Sauté for 2 minutes.
- Pour in water, thyme, vinegar, and salt. Simmer for 10 minutes until slightly reduced.
- Remove fish from the oven and place on a serving dish.
- Spoon escovitch sauce over the fish.
- Let sit for five to ten minutes before serving.
