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Jamaican Escovitch Fish

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Jamaican Escovitch Fish paired with Bammy – tart, spicy, and slightly sweet sauce and vegetables topped on perfectly fried red snapper.

 Jamaican Escovitched Fish

 After making Bammy featured here it was only natural that I follow up with Jamaican Escovitch fish – a spicy variation of ceviche – the two are most often eaten together.

 Despite the exotic name and list of ingredients, Escovitch is straightforward dish and has a delightful unique taste because of the combination of spices and malt vinegar. Malt vinegar contains malted barley, which has a complex flavor and a sweeter taste.You may use any red wine or balsamic vinegar.

Jamaican Escovitched fish

If you are not familiar with Ceviche, it is a South American process of cooking fish or seafood using vinegar. I am going to be honest and say that, I am not a big fan of ceviche. I would definitely eat it when I go out to eat with friends but nothing that I crave or would want to recreate at home. But this Jamaican variation is right up my alley, I would say it is sautéed ceviche – in other words, it is cooked with heat instead of using only vinegar.

 Jamaican Escovitch fish

This whole white fish (I cut mine because it was a bit too big) is fried and then drenched with escovitch sauce; made from vinegar, onions, bell pepper, carrots, and scotch bonnet pepper. I took the liberty and adding garlic, ginger, bay leaves, thyme and Worcestershire sauce.

 Bammy

If you are trying to eat healthy then use very little oil when frying the fish and finish cooking in the oven or better yet place on the grill. The sauce makes this dish. You may leave out the scotch bonnet pepper as a whole if spice isn’t your thing or if you are a heat seeker then slice and use. 

Enjoy!

Watch How To Make It

 

 

 

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Jamaican Escovitch Fish

Jamaican Escovitch Fish paired with Bammy –Tart, spicy and slightly sweet sauce and vegetables topped with red snapper.
4.94 from 15 votes
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Caribbean
Servings 4 people

Ingredients

  • 2 pounds whole red snapper about 2-3 fish or any white fish – cleaned and scaled.
  • Salt and pepper or any seasoning of choice
  • 1 lime or lemon
  • ½ cup vegetable oil or more as needed
  • 1 bay leaf
  • 1 teaspoon minced garlic about 2 garlic cloves
  • ½ teaspoon ginger
  • 1 yellow medium onion thinly sliced
  • 1 medium carrot Julienne
  • ½ red bell pepper thinly sliced
  • ½ yellow bell pepper thinly sliced
  • 2 sprigs thyme
  • 1 Scotch bonnet pepper pierced or replace with ½ teaspoon cayenne pepper
  • ½ teaspoon Jamaican all spice
  • 1- tablespoon sugar
  • 1 teaspoon Worcestershire sauce
  • ¾ cup malt vinegar sub red wine vinegar
  • Freshly ground white pepper

Instructions

  • Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
  • In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
  • Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
  • Then add onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes. 
  • Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.

Nutrition Information:

Calories: 317kcal (16%)| Carbohydrates: 11g (4%)| Protein: 24g (48%)| Fat: 18g (28%)| Saturated Fat: 1g (6%)| Cholesterol: 41mg (14%)| Sodium: 101mg (4%)| Potassium: 653mg (19%)| Fiber: 1g (4%)| Sugar: 6g (7%)| Vitamin A: 3210IU (64%)| Vitamin C: 60.6mg (73%)| Calcium: 56mg (6%)| Iron: 0.7mg (4%)
Author: Immaculate Bites
Course: Main
Cuisine: Caribbean
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Nutrition Facts
Jamaican Escovitch Fish
Amount Per Serving
Calories 317 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 1g6%
Cholesterol 41mg14%
Sodium 101mg4%
Potassium 653mg19%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 6g7%
Protein 24g48%
Vitamin A 3210IU64%
Vitamin C 60.6mg73%
Calcium 56mg6%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Jamaican escovitch fish

Jamaican escovitch fish

Jamaican escovitch fish

Jamaican escovitch fish

 

Reader Interactions

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Comments & Reviews

  1. Charlene J. says

    What a delicious recipe! The worcestershire sauce made a nice difference to the recipe that I usually use.

    Reply

  5. TERESA DAMES CRAWFORD says

    This is an amazing dish! So easy to prepare. I used what I had and back off some of the heat and it was truly amazing!
    I will definitely prepare this again!

    Reply

    • Karen says

      When I fried the fish it stuck to the bottom of the pan. How do I avoid this and what type of pan do I use? Thanks

      Reply

      • ImmaculateBites says

        Sorry to hear about that ! It is best to use a non stick pan to fry . Deep frying the fish would make it less sticky.

        Reply

      • Charlene J. says

        Hi Karen, I find that waiting until the pan and oil is very hot before adding the fish helps. And of course, having a non-stick pan helps. I personally use a dutch pot and it is not non-stick.

        Reply

    • ImmaculateBites says

      Hi Jameka! Yes, you can use Whiting fish for this recipe and you do not need to coat it with flour. Happy cooking !

      Reply

  7. Isis Graham says

    I’m American and my husband is Jamaican and I want to surprise him and cook this fish, but where do I go to buy it or will I have to go to Jamaica to get it which I’ve never been.

    Reply

  8. Juanita Jackson says

    I killed this recipe . The veggies? OMG so good ABC’s perfect crisp. I’ll do this with jumbo shrimp next time. My new go to for gatherings. Thanks for my new popular dish. Love and Light

    Reply

  11. Sandra says

    I made this for the first time last Easter. I’m making it again tomorrow as part of my Easter dinner. We loved it!!! The bammy sauce is amazing!!! Thank you for sharing!!

    Reply

  13. Charles Kilgore says

    I have recently made some Jamaican Hot Pickle, I was wondering if it would be good on fried fish with Bammy.

    Reply

  14. Sofia H says

    I want to try this, but I do not want to eat fried foods. Can the fish be baked instead? Or cooked in the air fryer.

    Reply

    • Michael Walker says

      I made esoovitc fish with Bammy for my Jamaican mother. The reason I didn’t like how hers was coming out. When I used your recipe, she gave it a 20 out of 10. Lol. My nephew who is a food critic. Finally gave me a 9 out of 10 after giving me so many 8 for my jerk chicken (most people give it a 10) but the reason he gave it a 9 was because I made it very spicy. I love your recipe. I’ve already mastered Oxtail, my mom says, My brown strew chicken is perfect. Now I have esoovitc fish down. Not bad for I guy born I the UK to Jamaican parents.,

      Reply

      • imma africanbites says

        Wow, so happy to know how your cooking skill has grown. Glad to be a part of your journey. I’m humbled and thank you for taking the time to let me know. Cheers to good food!

        Reply

  16. Michelle D'Amico says

    Just the sauce alone is excellent! I put it on pork as well. Very good recipe. My family and friends love it. Thanks for sharing!

    Reply

  17. Tal Birthwright says

    I haven’t had Rscovitch fish in about 30 years when my mom made it. Now all my friends are eager to try it. It was very delicious thank you.

    Reply

  18. Vetes says

    Hi Immaculate Bites
    Amazing. I’ve been planning to try the escovitch fish since i heard about it nearly 20 years ago. And now I have. I didnt have all the ingredients and improvised. I was surprised that it still had such a great mixture of flavours. Thanks for sharing.

    Reply

    • ImmaculateBites says

      Hi Girl! So happy you decided to give it a try. Thanks for taking time out to provide feedback.

      Reply

  19. Darryl says

    Excellent recipe, but from living and cooking in Jamaica, this recipe will become Jamaican when the allspice berries are added to the escovich sauce. A week or so to pickle with the allspice will be perfect.

    Reply

  20. Shay says

    This recipe was great. I cooked it for my family today and it came out really good.
    Thanks for sharing your recipe!

    Reply

  21. Sharon says

    I am Jamaican and tried this receipe. It is the best I ever had and I am a foodie. Will not make it any other way. My family esvotich fish will be judged by this. Thanks for sharing.

    Reply

    • Michelle says

      Hi, I’m new to your page. You seem very professional and keen to try your recipe for my east fish. I’ll post agin with how it turns out.
      Ps am I meant to season the fish before frying?
      Thank you
      Michelle

      Reply

  22. Bora says

    Wanted to give it 5 stars but for some reason it wouldn’t let me. Anyway made this for dinner tonight and it was fantastic! Better than anything at the restaurant. Will definitely add it to the rotation.

    Reply

  23. Ellen McKenzie says

    Lawd have His Mercy!! THIS is some WONDERFUL fish. My Bajan Grandmother used to make this!! SOOOOOOO DELICIOUS!!! Ellen

    Reply

  24. Anthony says

    Your recipes and presentation are amazing
    Cook dinner for 9 and people where very happy with the meal.
    Thank you will come back and try more recipes.

    Reply

  25. Kathy says

    Thank you so much for this recipe! I had it while vacationing in Ocho Rios last year! It was so good and I haven’t been able to stop thinking about it since! I couldn’t remember the name of it, so I couldn’t figure out how to make it! I came across your site and am thrilled I will be able to make it myself in between my yearly trips to Jamaica! 🙂

    Reply

      • Marion says

        I was brought up in Jamaica, and then lived in Peru. The two styles are different. In Jamaica the fish was cut into large pieces, crispy fried, put into a large glass jar, covered with your sauce and kept on the counter. This was a way of preservation on long sea trips
        In Peru almost the same without allspice, served with corn, a boiled egg and sweet potato.

        Reply

  28. Royce says

    This is exactly just like Filipino Escabeche!! Now I’m craving for it! I was trying to find Jamaican recipes and found your website! Your recipes look awesome 🙂

    Reply

    • ImmaculateBites says

      Hi Laura, I know how it goes with our husbands- they are somewhat picky. Do Let me know how it works for you.Thanks

      Reply

  30. [email protected] Eats says

    I know just by reading the recipe this will be delicious! Because there’s actually a similar Japanese fish dish – without the vegetables but it is prepare the same with a vinegar sauce. It’s quite a unique flavour combo, I can’t think of a Western dish that has it, but it really works! I like this dish because you have the vegetables in it so it’s a more complete meal, the Japanese one is just fish, so then I have to prepare rice and vegetables on the side. I also like that I can sub the vegetables with whatever I have on hand! Thanks for sharing this!

    Reply

  31. Mira says

    What a wonderful way to cook red snapper! I’ve tried various recipes for this fish before, but they weren’t good enough. I like all the spices you use and these vegetables definitely bring extra flavor!

    Reply