Escovitch — Jamaican Fish in Spicy Vegetable Marinade

Crispy fried fish topped with an aromatic spicy sauce and vegetables is a classic Jamaican dish typically served at festive tables. The combination of piquant spices, vinegar, and fresh vegetables makes this dish unforgettable.

Ingredients

• 908 g Red snapper
• 118 ml Vegetable oil
• 1 clove Garlic
• 0.5 tsp Ginger
• 2 pcs Thyme
• 1 pcs Bay leaf
• 0.5 pcs Red bell pepper
• 0.5 pcs Yellow bell pepper
• 1 pcs Onion
• 1 pcs Carrot
• 1 tbsp Sugar
• 0.5 tsp Cloves
• 1 tsp Worcestershire sauce
• 1 pcs Scotch Bonnet pepper
• 1 pcs Lime
• 177 ml Malt vinegar
• 1 pinch Black pepper
• to taste Salt

Instructions

1. Rinse the fish and rub it with lime, season with salt and pepper to taste (you can use Creole seasoning). Set the fish aside or place it in a warm oven to keep it heated until the sauce is ready.
2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the fish and fry each side for 5–7 minutes until golden brown and cooked through. Remove the fish and set aside. Pour off most of the oil, leaving 2–3 tablespoons.
3. Add the bay leaf, garlic, and ginger to the skillet. Sauté for about 1 minute, stirring constantly to prevent the garlic from burning.
4. Add the onion, bell peppers, thyme, Scotch Bonnet pepper, sugar, and cloves. Continue to sauté, stirring constantly, for 2–3 minutes. Pour in the vinegar and Worcestershire sauce, stir, and adjust salt and pepper to taste. Simmer over low heat for another 2 minutes.
5. Remove the bay leaf and thyme sprigs. Serve the fish with the spicy sauce and vegetables. The sauce can be prepared up to 2 days in advance and stored in the refrigerator.