Entree: Jamaica – Escovitch Pickled Fish

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 2 whole red snapper, scaled, gutted and cleaned, approx. 1.25 lb (570 g) each
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (120 g) all-purpose flour, for dredging
- 2–3 cups (480–720 ml) vegetable oil, for deep frying
- 1 medium yellow onion, thinly sliced (approx. 6 oz / 170 g)
- 1 medium carrot, peeled and julienned (approx. 3 oz / 85 g)
- 2 scallions, thinly sliced (approx. 1 oz / 30 g)
- 1 scotch bonnet pepper, thinly sliced (remove seeds for less heat) (approx. 20 g)
- 6 whole pimento (allspice) berries, lightly crushed (approx. 2–3 g)
- 2 cloves garlic, thinly sliced (approx. 6 g)
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) white wine vinegar or additional white vinegar
- 1/4 cup (60 ml) water
- 1 tsp (4 g) sugar
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1/4 tsp (1 g) ground black pepper (for sauce)
- Salt to taste
- 1–2 tbsp (15–30 ml) thinly sliced fresh parsley or additional scallion, for garnish

Instructions

1. Rinse and pat the fish dry. Make 3–4 diagonal slashes on each side of the fish, rub inside and out with lime juice, and season with 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) black pepper. Let rest 10–15 minutes.
2. Heat the oil in a deep skillet or fryer to 350°F (175°C). Meanwhile dredge each fish in the flour, shaking off excess.
3. Fry the fish, two at a time if necessary, until golden and cooked through, about 6–8 minutes per side depending on size; the skin should be crisp. Transfer to a rack or paper towel-lined tray to drain.
4. While the fish are frying, make the escovitch sauce: in a small saucepan combine the vinegars, 1/4 cup (60 ml) water, sugar, crushed pimento berries, sliced garlic, thyme, and 1/4 tsp (1 g) ground black pepper. Bring just to a simmer, then remove from heat.
5. Add the sliced onion, julienned carrot, sliced scallions, and thinly sliced Scotch bonnet to the hot vinegar mixture and stir to combine. The heat will slightly soften and "cook" the vegetables—let the mixture sit 5 minutes to bloom the flavors.
6. Place the fried fish on a serving platter and spoon the hot escovitch vegetable-and-vinegar mixture evenly over each fish, making sure some of the sauce goes into the slashes. Allow to rest 10–15 minutes so flavors infuse; escovitch is traditionally served warm or at room temperature.
7. Taste the sauce and adjust salt if needed. Garnish with chopped parsley or additional scallion and serve with boiled green bananas, fried dumplings, or plain rice.