Entree: Montserrat – Escovitch Fish (Fried whole fish dressed with a hot pickled vegetable and vinegar sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 2 whole red snapper or similar firm white fish, approx. 1 lb (450 g) each, scaled, gutted, and cleaned
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (125 g) all-purpose flour for dredging
- 2 cups (480 ml) vegetable oil for frying
- 1 medium carrot, julienned, about 3 oz (85 g)
- 1 medium onion, thinly sliced, about 5 oz (150 g)
- 1/2 green bell pepper, thinly sliced, about 2 oz (60 g)
- 1 Scotch bonnet or habanero pepper, thinly sliced (use caution), or to taste
- 2 scallions, sliced, about 1 oz (30 g)
- 1/2 cup (120 ml) distilled white vinegar
- 1/4 cup (60 ml) water
- 4 pimento (allspice) berries, lightly crushed
- 2 sprigs fresh thyme
- 1 tsp (4 g) brown sugar
- 1/2 tsp (3 g) salt for the pickling sauce
- Lime or lemon wedges for serving

Instructions

1. Rinse the cleaned fish and pat dry. Rub the cavity and outside with 1 tsp kosher salt and 1/2 tsp black pepper; let rest 10 minutes.
2. Heat the vegetable oil in a large deep skillet or Dutch oven to 350°F (175°C). While oil heats, lightly dredge each fish in the flour, shaking off excess.
3. Fry the fish one at a time (or two if your pan allows without crowding) for about 5–7 minutes per side until golden brown and cooked through; transfer to a tray lined with paper towels and keep warm.
4. In a separate skillet, heat 2 tbsp (30 ml) of the hot frying oil over medium heat. Add the sliced onion, julienned carrot, bell pepper, Scotch bonnet, and scallions; sauté briefly for 1–2 minutes until the vegetables begin to soften but remain crisp.
5. Add the white vinegar, water, crushed pimento berries, thyme, brown sugar, and 1/2 tsp salt. Bring to a quick simmer for 1 minute, then remove from heat and allow the sauce to cool slightly so the flavors meld.
6. Arrange the fried fish on a serving platter and spoon the hot escovitch sauce generously over each fish, making sure vegetables and pickling liquid cover the fish. Let rest 5 minutes to allow flavors to penetrate, then serve with lime or lemon wedges and boiled provisions or rice.