Jamaican Escovitch Fish – Immaculate Bites

What Do You Use for Jamaican Fish Escovitch?

The traditional Jamaican escovitch fish recipe features whole snapper, with parrotfish and kingfish being popular options. However, just about any white fish with a mild, slightly sweet flavor works well – the key is freshness. The fresher your fish, the better your dish will taste. 

Recipe Ingredients

1. Fish – I like to get a whole red snapper for this recipe, but again, any white fish that’s been cleaned and scaled will do. 
2. Oil – You’ll need a neutral-flavored oil with a high smoke point.
3. Vegetables – Sliced onion, carrot, and red and yellow bell pepper make for a fresh and vibrant veggie combo.
4. Seasonings – Minced garlic, lemon (or lime), bay leaf, ginger, thyme, ground allspice (or allspice berries), white pepper, sugar, Worcestershire sauce, and malt vinegar add tremendous flavor here. A scotch bonnet pepper brings the heat. 🧨

How to Make Jamaican Escovitch Fish

Prep the Fish

• Prep Fish – Rinse the fish and rub it down with a lemon or lime—season with salt, pepper, and preferred seasoning. I used Creole seasoning. (Photo 1)
• Cook – Heat oil on medium in a large skillet. As soon as it’s hot, add the fish and cook for 5-7 minutes on each side until cooked through and crispy. Remove the fish. Set it aside or place it in the oven so it stays warm until the sauce is ready. Drain the oil, leaving 2-3 tablespoons behind for the vegetables. (Photo 2)

Saute the Vegetables

• Season – Add the bay leaf, garlic, and ginger. Stir-fry for about a minute, making sure the garlic doesn’t burn.
• Veggies – Add the onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and allspice. Continue stirring for 2-3 minutes. (Photo 3)
• Make the Sauce – Add the vinegar, mix, and adjust seasonings to your preference. Let it simmer for about 2 more minutes. (Photo 4)
• Serve – Discard the bay leaf and thyme before serving the sauce over the fish with a side of bammy. 

Recipe Variations

1. Healthier option. Use less oil to fry the fish and finish cooking it in the oven. Or grill it. Honestly, you probably won’t notice it isn’t fried because the sauce makes this dish.
2. Adjust the heat. If you prefer less spicy, leave out the scotch bonnet. But if you are a heat seeker like me, slice it up and let it penetrate the dish. ❤️‍🔥
3. Customize the veggies. It might not be authentically Jamaican, but you can use any vegetables that work as stir-fried veggies. Broccoli, snow peas, water chestnuts, you name it – if you love it, incorporate it!

Tips and Tricks

1. Cover the fried fish with foil to keep it nice and toasty while you saute your veggies and make the sauce. 
2. Don’t add your fish to the frying pan until the oil is hot. Otherwise, it will take longer to cook and might be notably greasy when assembling the dish. 
3. Taste test! As you make the sauce, give it a taste test. Adjust seasonings to fit your preferences. Not tangy enough? Add a tad more vinegar. Need a deeper flavor? Add a little bit more Worcestershire. Taste testing is the best way to know if your sauce lacks something or if it’s right on point. 

Make-Ahead Instructions

Feel free to make the sauteed veggies and sauce a day or two in advance. Then, all you have to do is pop it in a frying pan on the stove on low-medium heat while you fry your fish. That really cuts down on cooking time. 

Serving and Storage Instructions

Serve Jamaican escovitch fish piping hot with a side of bammy.

Refrigerate leftover escovitch in an airtight container in the fridge for 3-5 days or freezer for 2-3 months. Reheat it in the microwave or stovetop over medium. If it starts drying out before the fish is hot, add some water or broth as it heats up.

What Goes With Jamaican Escovitch Fish

Well, you already know that bammy is an excellent choice, but this dish also goes swimmingly with some steamy white rice or Caribbean rice and peas. Top it all off with a refreshing glass of sorrel drink, and you’ll have a meal fit for a king.

More Mouthwatering Jamaican Recipes to Try

1. One-Pot Jerk Chicken and Rice
2. Ackee and Saltfish
3. Fried Dumplings
4. Brown Stew Chicken
5. Salt Fish and Bake 

Watch How to Make It

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This blog post was originally published in September 2014 and has been updated with additional tips, new photos, and a video