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A Flavor Of Sweet And Savoury; Escovitch Fish

Updated: Apr 12

The popularity of Escovitch Fish:


By far one of the most loved dishes is the sweet and savory Escovitch fish. For this dish, an entire fish is typically fried till it becomes crispy. Then this is coated in finely pickled veggies sweet peppers, onion, chayote, and carrots which are lightly toasted in a vinegar mixture flavored with, thyme, garlic cloves Jamaican pimentos, and scotch bonnet pepper. It's a dish that's usually served during Easter celebrations, and many people say it tastes even better the very next day.


A fusion of exotic flavors

Due to the sheer fusion of spices and balsamic vinegar, Escovitch fish has a pleasingly distinctive flavor. Moderately flavored red snapper soaked in a vinegar mixture with pan-fried onions and peppers; it's what you want to have to enhance your taste buds.

Before cooking the fish, you need to allow the fish to refrigerate in the fridge overnight after topping it with the pickled veggies for the best results. Since people don't like fish with bones, using boneless snapper is the best option however whole snapper, kingfish fillets, or even porgy is sometimes preferred for a great taste.


Wondering why we want you to try this exotic dish?

Besides the unusual name and the elaborated list of spices, Escovitch is a simple dish with a pleasingly special flavor. This is because of the special spices that the Africans introduced the world to while they were brought in for work. Vinegar plays an important role as well. Malt vinegar is made from malt extract, which has a smoother flavor and a more complex aroma. However, red wine and balsamic vinegar is a commonly used substitute as well.


The sweet and savory taste is a game-changer


The whole scotch bonnet pepper is being used by most of the chefs but you can ask them to reduce the heat using less quantity of pepper and omitting the seeds. The sauce is traditionally made with pimento berries however variations are proceeded with thus sometimes ground allspice is also used. Though it can sound odd, however, adding brown sugar to the escovitch sauce balances the taste.

This tropical Jamaican dish is one of our favorites because it's easy to prepare and serve. The excellent thing is that Escovitch fish can be prepared in a variety of ways. So, if you're sensitive to a spicy flavor you can always reduce the bonnet pepper and replace it with all-spice or Jamaican pimento.

It only requires 30-40 minutes to prepare the dish. It's a tradition of delectable Jamaican flavorings that you can serve to unsuspecting visitors, relatives, or even coworkers.

Escovitch fish, which is cooked in an ocean of vegetables, is also suitable for diabetic patients and those who are conscious of health.


How should you serve it?

There are no rules when it comes to eating Escovitch fish. The delicious Escovitch fish is mostly served with bammy, which is a typical cassava bread, or fried dumplings in true Jamaican tradition. It goes well with boiled potatoes, rice, hard bread, and fried black beans, among other things.


The preparation behind the exotic flavor:

The first step is the scaling of the fish and squeezing lime juice all over it to make sure it's tender when served. Once you have poured lime juice, rinse it with cool water and gently pat dry. After this process has been completed, the fish is cut across the belly on both sides because this helps in speeding up the frying process and allows the spices to be absorbed completely. On the side in a bowl combine cinnamon, black pepper, all-spice, smoked paprika, garlic salt, and onion paste and marinate fish from both sides with this sauce as well as salt and pepper.


A crisp flavor is all we need

Switch the heat to medium in a heavy-bottom pan, such as cast-iron or heavy non-stick. Fill it to around a third of the pan according to the level of your fish with oil and heat until it hits 350 degrees. When the pan is heated, gently sprinkle flour on the fish and place it skin side on it to fry for 2–3 minutes on both sides When the fish becomes translucent, it's done. Set aside the fish in a dish.


A side to go with it?

Who does not like sides with their main course? To complete this meal, make stir-fried vegetables in a signature sauce.

Add carrots, onions, green peppers, and garlic in the same pan till vegetables are steamy. Bring this to a simmer with thyme, scotch bonnet pepper, allspice, vinegar, water, and molasses/brown sugar. Turn down the heat to a gentle flame and cook the veggies till they are soft for around 4-5 minutes. Remove the sauce from the heat and set aside for another 5 minutes to marinate. Serve the fish with the sauce when it's still warm.


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