Jamaican Escovitch Fish
- Total time
- 40 min
- Serves
- 4
- Cuisine
- Caribbean
Ingredients
- 4 snapper fillets (ideally red snapper)
- 1 teaspoon seasoned salt
- 1 tablespoon jerk seasoning (or your favorite seasoning such as Creole)
- 1/2 teaspoon cayenne
- 1/4 cup vegetable oil (or oil of choice)
- 1 medium carrot (peeled and cut Julienne )
- 1 medium onion (thinly sliced)
- 2 bell peppers, any color (cored and sliced)
- 1 Scotch bonnet (whole)
- 4 sprigs fresh thyme
- 1/2 teaspoon Jamaican all-spice (or regular ground all-spice)
- 2 bay leaves
- 1/4 cup Nakano Natural Rice Vinegar (or red wine)
- 1 tablespoon sugar
- salt and pepper
- minced scallions (optional garnish)
Steps
- 1
Season fish on both sides evenly with seasoned salt, jerk seasoning, and cayenne. Heat half of the oil (2 tablespoons) in a large, deep skillet over medium-high heat. Saute fish until golden brown about 7-9 minutes, flipping once. Remove fish from pan; set aside.
- 2
Add the remaining oil to the same pan along with the Julienne carrots and a pinch salt and pepper. Saute carrots until they start to tenderize, about 3-4 minutes.
- 3
Stir in peppers, onions, and another sprinkle salt and pepper. Saute until they start to caramelize, about 6-7 minutes, stirring frequently. Add in all remaining ingredients (Scotch bonnet through sugar) and stir well. Bring to a boil then reduce to a simmer. Cook until vegetables are tender, another 5-6 minutes.
- 4
Return fish to the pan and cover with the peppers to warm the fish back up. Check for seasoning and adjust if necessary. Divide between two bowls to serve. Garnish with minced scallions if you wish.
Source: thelemonbowl.com·Own this recipe or photo? Request removal