Description
Crispy fried red snapper topped with a vibrant, tangy-sweet medley of pickled vegetables, this Jamaican Escovitch Fish brings bold island flavor to your table with every bite.
Ingredients
Scale
- 2 medium Whole Red Snapper (cleaned and scaled)
- 2 tablespoons Lime Juice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 teaspoons All-Purpose Seasoning
- 1 teaspoon crushed Allspice (Pimento)
- 1 large Carrot, julienned
- 1 large Onion, thinly sliced
- 1 Red Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 1 Scotch Bonnet Pepper, thinly sliced
- 1 cup White Vinegar
- 1 teaspoon Sugar
- Vegetable Oil, for frying
Instructions
- Heat a large skillet over medium-high with enough oil to shallow fry the fish.
- Rub fish with lime juice, then pat dry with paper towels. Season both sides and inside the cuts with salt, pepper, all-purpose seasoning, and allspice.
- Make sure the skillet is hot and oil is shimmering before adding the fish.
- Carefully place fish into the hot oil. Fry each side for 5–7 minutes until golden and crispy. Remove and drain on paper towels.
- In another pan, heat a little oil. Sauté onions, carrots, bell peppers, and Scotch bonnet for 2–3 minutes. Add vinegar, sugar, and a pinch of salt. Simmer for 5 more minutes.
- Pour the hot pickled veggies over the fried fish, making sure it’s completely covered.
- Let it sit for 5 minutes, then serve with your favorite sides.
Notes
- Pat the fish completely dry for the crispiest texture.
- Handle Scotch bonnet with gloves to avoid irritation.
- You can make the pickled veggies up to 2 days ahead.
Nutrition
- Serving Size: 1 whole fish with veggies
- Calories: 470
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 100mg
Keywords: escovitch fish, jamaican fish recipe, pickled fish, fried fish with vegetables, caribbean cuisine