Jamaican Escovitch Fish
This classic Jamaican Escovitch fish recipe is a delicious Caribbean staple. Made with red snapper fish and a colorful pepper and vinegar-based sauce, this is one dish you must make!
Servings 2 people
Calories 137kcal
Ingredients
- 1 whole red snapper fish about 1.5 lbs, scaled and gutted
- ½ Tablespoon canola oil more if frying on the stove*
- 1.5 Tablespoons fish seasoning
Escovitch Sauce
- 1 cup white distilled vinegar separated
- 1 yellow onion sliced
- 1 carrot peeled and sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 scotch bonnet pepper sliced, seeds and membrane removed
- 1 teaspoon dried thyme
- ½ teaspoon allspice
- ½ teaspoon granulated sugar
- ⅛ teaspoon black pepper
Instructions
Air Frying the Fish
- Rub oil over fish and season the fish with fish seasoning on the outside and inside.
- Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky.
For Stovetop Frying
- You can fry the fish on the stovetop and get the crispy skin if needed. Prepare the fish by washing the fish in water with lime juice, remove any remaining scales, cut the fins, and pat the outside of the fish dry. Season the fish with the seasonings. Heat enough canola oil in a large skillet to cover half of the fish filets over medium-high heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides, about 5-6 minutes on each side. Remove the fish. Prepare the escovitch sauce in a separate pan.
Escovitch Sauce
- Meanwhile, while the fish is cooking, make your escovitch sauce on the stove. Place a large sauté pan over medium heat. Add 2 tablespoons of vinegar, onion, carrot, green and red bell pepper, and scotch bonnet pepper. Sauté the onions and peppers until slightly softened, about 3 minutes.
- Add the remaining vinegar, dried thyme, allspice, granulated sugar, and black pepper. Simmer over medium heat for 4-5 minutes.
- When the fish is done, place it on a platter and pour the escovitch sauce over the fish. Serve and enjoy.
Video
Notes
- The scotch bonnet pepper in this recipe makes the dish slightly spicy. If you aren't a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, a habanero pepper makes a great substitute.
- You can marinate the fish in the dry seasonings overnight in the fridge if you have time. It gives the dish even more flavor.
Nutrition
Calories: 137kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 32mg | Potassium: 458mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7328IU | Vitamin C: 138mg | Calcium: 84mg | Iron: 2mg