Jamaican Escovitch Fish Recipe

For the Fish:

• 2 whole fish (snapper, kingfish), cleaned and scored
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon allspice (pimento berries), ground
• 3 cloves garlic (crushed or grate)
• 1 teaspoon dried thyme
• Oil for frying (vegetable or canola)

For the Pickled Vegetables:

• 1 large carrot, julienned
• 1 large onion, thinly sliced
• 1 bell pepper (red, yellow, or green), thinly sliced
• 2-3 scotch bonnet peppers, thinly sliced (adjust for desired heat level)
• 10-12 pimento berries (whole allspice)
• 1 cup white vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 teaspoon salt

Preparing the Fish:

1. Marinate the Fish: In a small bowl, mix salt, black pepper, ground allspice, garlic and dried thyme. Rub this mixture all over the fish, ensuring it's well coated inside and out. Let it marinate for at least 30 minutes.
2. Fry the Fish: Heat oil in a large frying pan over medium-high heat. Ensure there is enough oil to submerge at least half of the fish. Fry the fish until it is golden brown and crispy on both sides, about 5-7 minutes per side. Remove and drain on paper towels.

Preparing the Pickled Vegetables:

Sauté the Vegetables: In a medium saucepan, heat a little oil over medium heat. Add the julienned carrot, sliced onion, bell pepper, and scotch bonnet peppers. Sauté for 3-4 minutes until they start to soften.

1. Make the Pickling Solution: Add the pimento berries, vinegar, water, sugar, and salt to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes until the vegetables are tender but still crisp.

Combining:

Assemble the Dish: Place the fried fish on a serving platter. Spoon the pickled vegetable mixture over the fish, ensuring it's well covered with the vegetables and pickling solution.

Serving:

Serve: Escovitch fish is traditionally served with festival (fried dumplings), bammy (cassava flatbread), or rice and peas. It can be enjoyed hot or at room temperature.

• Fish Selection: Choose fresh, firm fish for the best texture and flavor. Ensure it is properly cleaned and scored to allow the marinade to penetrate.
• Adjusting Heat: Scotch bonnet peppers are very hot. Adjust the quantity to your heat tolerance, or substitute with milder peppers if preferred.
• Marinating Time: For deeper flavor, marinate the fish for a longer time, up to overnight in the refrigerator.

Enjoy the vibrant and flavorful experience of Jamaican Escovitch Fish!