Dinner

Escovitch Fish

Name: Escovitch Fish
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Jamaican
Ingredients: 2 pounds Red snapper, rinsed; 1/2 cup Vegetable oil; 1 clove Garlic, peeled and crushed; 1/2 tsp Ginger; 2 sprigs Thyme; 1 Bay leaf; 0.5 Red bell pepper; 0.5 Yellow bell pepper; 1 Onion, sliced; 1 Carrot, chopped; 1 tbs Sugar; 1/2 tsp Allspice; 1 tsp Worcestershire sauce; 1 Scotch bonnet pepper; 1 Lime, for rubbing the fish; 3/4 cup Malt vinegar; Pepper, pinch

Jamaican-style crispy red snapper topped with a spicy, tangy escovitch vegetable sauce.

45 min
500 kcal
Pescatarian
Jamaican
Seafood

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

Get the shopping list

Ingredients

For 4 servings

Steps

Step 1:
Rinse the fish and rub it with lime. Season with salt and pepper or your favorite seasoning, such as Creole seasoning.
Step 2:
Set the fish aside, or place it in the oven to keep warm until the sauce is ready.
Step 3:
Heat the oil in a large skillet over medium heat until hot.
Step 4:
Add the fish and cook for about 5 to 7 minutes per side, until cooked through and crispy on both sides.
5–7 min
Step 5:
Remove the fish and set aside. Drain the oil, leaving about 2 to 3 tablespoons in the skillet.
Step 6:
Add the bay leaf, garlic, and ginger. Stir-fry for about 1 minute, taking care not to burn the garlic.
1 min
Step 7:
Add the onion, bell peppers, thyme, Scotch bonnet pepper, sugar, and allspice. Continue stirring for about 2 to 3 minutes.
2–3 min
Step 8:
Add the vinegar and Worcestershire sauce, mix, and adjust the salt and pepper to taste.
Step 9:
Simmer for about 2 more minutes.
Step 10:
Discard the bay leaf and thyme sprigs, then serve the sauce over the fish.