Escovitch Fish
Escovitch fish arrives at the table crackling with vinegar and studded with pickled vegetables, a Jamaican kitchen staple that transforms a simple snapper into something sharp and alive. The technique of frying the fish until the skin crisps, then pouring a hot escabeche of peppers, garlic, and ginger over it, creates textural contrast and layers flavor in minutes. This is weeknight cooking that tastes like celebration.
Instructions
Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning.
I used creole seasoning.
Set aside or place in the oven to keep it warm until sauce is ready.
In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides.
Remove fish and set aside.
Drain oil and leave about 2-3 tablespoons of oil Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes.
Add vinegar, mix an adjust salt and pepper according to preference.
Let it simmer for about 2 more minutes.
Discard bay leave, thyme spring and serve over fish with a side of this bammy.
You may make the sauce about 2 days in advance..
Watch the video
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