Escovitch Fish

Nutrition · per serving

Steps

1. 1

   Pat the snapper very dry inside and out, then score the thickest parts if not already done. Season all over, including the cavity and cuts, with the salt, black pepper, garlic powder, and lime juice. Let it stand while you prepare the pickle; this brief rest helps the seasoning penetrate and dries the surface for better browning.

   700 g whole snapper, cleaned and scored6 g sea salt2 g black pepper2 g garlic powder15 ml lime juice
2. 2

   Make the escovitch pickle: in a small skillet or saucepan, combine the onion, carrot, scotch bonnet, white vinegar, water, allspice berries, salt, and black pepper. Bring to a brisk simmer over medium heat and cook for 3-4 minutes, just until the vegetables soften slightly but still keep some bite. The mixture should smell sharp and fragrant, not boiled down. Remove from the heat.

   120 g onion, thinly sliced80 g carrot, julienned10 g scotch bonnet, thinly sliced120 ml white vinegar60 ml water2 g whole allspice berries2 g sea salt1 g black pepper
3. 3

   Heat the olive oil in a large heavy skillet over medium-high heat until shimmering. Lay in the snapper carefully and fry for 5-6 minutes on the first side, spooning a little hot oil over exposed areas if needed. Turn carefully and fry 4-6 minutes on the second side until the skin is deep golden, the flesh flakes at the thickest part, and the internal temperature reaches 63°C. Adjust the heat as needed so the fish browns without burning.

   45 ml olive oil700 g whole snapper, cleaned and scored
4. 4

   Transfer the fried snapper to a serving platter or two plates. Spoon the hot escovitch pickle and some of its liquid over the fish, making sure the onions, carrots, and scotch bonnet cover the top and settle into the cuts. Let it rest for 2 minutes so the hot vinegar mixture lightly penetrates the crust.

   700 g whole snapper, cleaned and scored120 g onion, thinly sliced80 g carrot, julienned10 g scotch bonnet, thinly sliced120 ml white vinegar60 ml water2 g whole allspice berries2 g sea salt1 g black pepper
5. 5

   Serve immediately while the fish is still crisp at the edges and the topping is hot, sharp, and aromatic. For a stricter keto plate, pair with a simple leafy salad or steamed greens rather than traditional festival or bammy.

Origin & History

Escovitch fish is a classic Jamaican dish with roots in Spanish escabeche, a method of preserving cooked foods in vinegar. In Jamaica, the technique evolved into fried fish topped with a sharp, peppery vegetable pickle, becoming a beloved beachside and festive staple.