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.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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Garnish with minced scallions if desired and enjoy!
Nutrition
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