escovitch fish

Jamaican Pickled Vegetables (Escovitch Sauce) is a very popular Caribbean pickled vegetable dressing that is used as a condiment to many dishes, particularly seafood. It&#039;s made by pickling vegetables such a onions, chayote, carrots and scotch bonnet peppers in vinegar, herbs and spices!

Jamaican Pickled Vegetables (Escovitch Sauce)

White Onions (large, sliced)

Carrot (large, julienned)

Chayote (chocho, large, sliced)

Scotch Bonnet Peppers (sliced)

Pimento Seeds (allspice berries)

Thyme Sprigs

White Vinegar

In a large sealable glass jar, layer in all the prepped ingredients - onions, carrots, chayote (chocho), scotch bonnet peppers, pimento seeds and thyme sprigs. Then pour the white vinegar on top until all the vegetables are covered. Seal and place in refrigerator to allow the flavours to intensify and marinate.

https://seasonedskilletblog.com/wp-content/uploads/2022/08/Jamaican-Pickled-Vegetables-Escovitch-Dressing.mp4

Jamaican Pickled Vegetables (Escovitch Sauce) Recipe Video

Jamaican Pickled Vegetables (Escovitch Dressing)

This classic Jamaican Escovitch fish recipe is a delicious Caribbean staple. Made with red snapper fish and a colorful pepper and vinegar-based sauce, this is one dish you must make!

Jamaican Escovitch Fish

whole red snapper fish (about 1.5 lbs, scaled and gutted)

Tablespoon canola oil (more if frying on the stove*)

fish seasoning

white distilled vinegar (separated)

onion

carrot

green bell pepper

red bell pepper

pepper

thyme

allspice

sugar

black pepper

Rub oil over fish and season the fish with fish seasoning on the outside and inside.

Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky.

Air Frying the Fish

You can fry the fish on the stovetop and get the crispy skin if needed. Prepare the fish by washing the fish in water with lime juice, remove any remaining scales, cut the fins, and pat the outside of the fish dry. Season the fish with the seasonings. Heat enough canola oil in a large skillet to cover half of the fish filets over medium-high heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides, about 5-6 minutes on each side. Remove the fish. Prepare the escovitch sauce in a separate pan.

For Stovetop Frying

Meanwhile, while the fish is cooking, make your escovitch sauce on the stove. Place a large sauté pan over medium heat. Add 2 tablespoons of vinegar, onion, carrot, green and red bell pepper, and scotch bonnet pepper. Sauté the onions and peppers until slightly softened, about 3 minutes. 

Add the remaining vinegar, dried thyme, allspice, granulated sugar, and black pepper. Simmer over medium heat for 4-5 minutes.

When the fish is done, place it on a platter and pour the escovitch sauce over the fish. Serve and enjoy.

Escovitch Sauce

My forking life!!! Made this dish tonight and it was 🔥 Made it with bammy and drank a red stripe beer and Grace Fruit Punch🇯🇲Felt like I was back home 🏡 Will definitely be making this recipe again for Good Friday ✝️Thanks for sharing 🙏🏾

OMGGGGGGGGGG!!!!!
This recipe is CRAZY YUMMY♥♥♥♥
I just made this dish and I cannot get enough, seriously.
I'll be having this Escovitch with all sorts of meals. So I made lots and set it in jars to seal tight to have it on hand anytime we want it.
Thanks so much for sharing it with us ♥

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Top 2 escovitch fish recipes from across the web

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Jamaican Escovitch Fish

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