HOW TO PREPARE ESCOVITCH FISH.

Escovitch Fish is a popular Jamaican dish that’s enjoyed throughout the Caribbean. It features fried fish topped with a spicy and tangy pickled vegetable sauce. Here’s a general guide on how to prepare it:

Ingredients:
For the Fish:
Whole fish (snapper or grunts are commonly used), scaled and gutted
Salt and pepper to taste
All-purpose flour for dusting
Vegetable oil for frying
For the Escovitch Sauce:
1 medium carrot, julienned
1 bell pepper, julienned
1 medium onion, thinly sliced
3 cloves of garlic, minced
1 Scotch bonnet pepper, thinly sliced (optional, and adjust to your heat preference)
1 cup of white vinegar
1/2 cup of water
1 teaspoon sugar
1/2 teaspoon salt
8-10 pimento seeds
1 bay leaf
2 sprigs of thyme
Instructions:
Preparing the Fish:
Clean and Prep Fish: Wash the fish thoroughly, ensuring that all scales are removed. Pat them dry with paper towels.
Season the Fish: Lightly season the fish inside and out with salt and pepper. Allow it to marinate for at least 15-20 minutes.
Dredge in Flour: Lightly coat the fish in all-purpose flour, ensuring it’s evenly covered.
Fry the Fish: Heat the oil in a skillet over medium-high heat. Once hot, add the fish and fry until golden brown on both sides (approximately 3-5 minutes per side, depending on size). Remove from the skillet and place on a plate lined with paper towels to drain excess oil.
Preparing the Escovitch Sauce:
Combine Vegetables: In a bowl, mix together the carrots, bell peppers, onions, and Scotch bonnet pepper.
Prepare the Pickling Liquid: In a saucepan over medium-high heat, combine the vinegar, water, sugar, salt, pimento seeds, bay leaf, and thyme. Bring to a boil.
Add Vegetables to Liquid: Add the mixed vegetables and garlic to the boiling pickling liquid. Allow to cook for about 2-3 minutes, just until the vegetables are slightly softened but still have a crunch.
Allow to Cool: Remove the saucepan from the heat and allow the mixture to cool slightly.
Serving:
Plate the Fish: Arrange the fried fish on a serving platter or individual plates.
Top with Sauce: Spoon the escovitch sauce, including the vegetables, over the fried fish.
Serve: Enjoy the escovitch fish as it is or serve with sides like fried dumplings, bread, or rice.
Tips:
Adjust the heat by using more or less of the Scotch bonnet pepper according to your preference.
Ensure the fish is fully scaled and cleaned to make eating easier and more enjoyable.
Escovitch fish can be enjoyed warm or at room temperature and is often found as a breakfast item in Jamaica, though it’s delicious at any time of day!
Enjoy your Jamaican Escovitch Fish!