Jamaican Escoveitch Fish

Posted by On July 08, 2015 2 Comments
Like this Post?:

Escoveitch Fish

Escoveitch is a cold or sauteed sauce made of carrots, onion, peppers and pimento seeds, soaked in vinegar. It is typically drizzled over fried whole or filleted fish. For Jamaican escoveitch fish Use snapper, parrot or king fish for best results.

Serves 4

FOR THE FISH

  • 4 whole red snapper
  • Salt and pepper to taste
  • 1 cup cooking oil

FOR THE SAUCE

  • ½ ea green and red bell pepper julienned
  • 1 carrot julienned
  • 1 small onion, sliced in rings
  • 3 tbsp cooking oil
  • 2/3 cp vinegar
  • 10-15 pimento seeds
  • ½ tsp salt
  • ½ scotch bonnet pepper (chopped with seed removed)

FOR THE FISH

  1. The day before, clean and scale fish. Season with salt and black pepper and refrigerate.
  2. Set stove to High and add cooking oil to pan. Dry fish with paper towel and pan
  3. fry for about 5 minutes each side.
  4. Take fish out of pan and place on paper towel to drain oil

FOR THE SAUCE

  1. Cut and chop vegetables
  2. Put vinegar and oil into a saucepan and bring to a boil
  3. Add carrots, red and green bell peppers, pimento seeds and salt and let simmer for about a minute
  4. Add onion and simmer for another 5 minutes or until the onion is transparent, then add scotch bonnet pepper and give a final stir
  5. Place fish into serving dish and spoon dressing on top
Adapted from cooklikeajamaican.com

 

Share