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Home / Collections / Caribbean Dinner

Jamaican Escovitch Fish

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Author: Imma Published:9/25/2014Updated:5/20/2021
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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.
4.95 from 20 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: Imma
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

 

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Comments & Reviews
  1. Jennifer Mathews says

    Posted on 2/28 at 10:53AM

    I made this last night… It was seriously AMAZING!!!!! Thank you so much for sharing, I haven’t found a recipe I didn’t LOVE so far!!!

    Reply
    • imma africanbites says

      Posted on 2/28 at 3:01PM

      I’m so happy it all turned out well for you, Jennifer. Woohoo! And thank you for taking the time to leave a comment.

      Reply
  2. GB says

    Posted on 8/17 at 12:58PM

    This is sooooo good! I absolutely love all of your recipes. I added a cinnamon stick to the vinegar mixture as well.

    Reply
  3. Maureen Gordon says

    Posted on 6/5 at 7:17PM

    5 stars
    This recipe is soooooo good !!!! The sauce is out-a- this world !! So many compliments !! Thank you ! Thank you!1

    Reply
  4. Cherille hayward says

    Posted on 4/30 at 10:47AM

    I loved this recipe

    Reply
    • Immaculate Bites says

      Posted on 5/1 at 4:17AM

      Thank you, Cherille!

      Reply
  5. Charlene J. says

    Posted on 4/3 at 11:55AM

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

    Reply
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