Caribbean food is just an amazing and underrated cuisine. Today, we bring you a hidden Jamaican gem: Escovitch Fish. An easy and flavorful dish that will make you feel like you're in a beachfront restaurant. It has bold flavors that are combined harmoniously.
- 1 tsp Grace All Purpose Seasoning (Buy Now)
- 4 medium-size snappers (cleaned & scaled)
- 1 lime
- 4 thyme sprigs
- 8 spring onions sprigs
- 1 tbsp paprika
- ½ tbsp ground black pepper
- ½ tbsp onion powder
- ½ tbsp garlic powder
- ½ tbsp oregano
- Salt to taste
- 1 onion
- 1 carrot
- 1 scotch bonnet pepper
- ½ medium-size red bell pepper
- ½ medium-size yellow bell pepper
- ½ medium-size green bell pepper
- 2 garlic cloves
- 2 thyme sprigs
- 1 tbsp peppercorn
- 1 cup white vinegar
- 1 tbsp sugar
- Pinch of salt
Cover the cleaned snappers with lime juice. In a small bowl mix all the spices (except the spring onion and the thyme sprigs). Season the fish with this mix. Make sure it is well coated. Place 1 sprig of thyme and two of spring onions inside each fish (see the picture above). Let it marinate in the fridge for 1 hour at least. I would recommend overnight.
Cut the onion, bell peppers and carrot into thick julienne. Pierce the scotch bonnet pepper with a knife. Cut the garlic cloves into slices.
In a pot add the vinegar, sugar, peppercorn, and thyme. Let it boil. Lower the temperature to medium heat.
Toss the carrot and let it simmer for 5 minutes. Then add the rest of the vegetables. Let it simmer for 5 minutes until the onion is transparent but still a bit crunchy. Season with salt.
Fry both sides of the fish until they have a brown crust and the inside is fully cooked but not dry. Let it drain the excess oil and serve covered with the vegetables.