Escovitch Fish Recipe

Escovitch Fish Recipe


How To Make Escovitch Fish

The marriage of sweet, tangy, and mildly spicy hints in this Jamaican escovitch fish elevates the sauteed snapper fillets into a tasty dish.

Prep: 15 mins
Cook: 25 mins
Total: 40 mins


  • 4 snapper fillets, ideally red snapper
  • 1 tsp seasoned salt
  • 1 tbsp jerk seasoning, or choice of seasoning such as Creole
  • ½ tsp cayenne
  • ¼ cup vegetable oil, or oil of choice
  • 1 carrot, medium, peeled and cut Julienne
  • 1 onion, medium, thinly sliced
  • 2 bell peppers, any color, cored and sliced
  • 1 Scotch bonnet, whole
  • 4 fresh thyme sprigs
  • ½ tsp Jamaican all-spice, or regular ground all-spice
  • 2 bay leaves
  • ¼ cup rice vinegar, or red wine
  • 1 tbsp sugar
  • salt and pepper, as needed
  • scallions, minced, optional, for garnish


  1. Season fish on both sides evenly with seasoned salt, jerk seasoning, and cayenne. Heat ½ of the oil in a large, deep skillet over medium-high heat. Saute fish for about 7 to 9 minutes until golden brown, flipping once. Remove fish from pan; set aside.

  2. Add the remaining oil to the same pan along with the carrots and 1 pinch of salt and pepper. Saute carrots for about 3 to 4 minutes until they start to tenderize.

  3. Stir in peppers, onions, and another sprinkle of salt and pepper. Saute for about about 6 to 7 minutes until they start to caramelize, stirring frequently. Add in all remaining ingredients and stir well. Bring to a boil then reduce to a simmer. Cook for another 5 to 6 minutes until vegetables are tender.

  4. Return fish to the pan and cover with the peppers to warm the fish back up. Check for seasoning and adjust if necessary. Divide between 2 bowls to serve.

  5. Garnish with minced scallions if desired and enjoy!


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