Jamaican-Inspired Escovitch Fish
Coupled with a bit of bass heavy reggae music, this island inspired recipe will make you feel as if you are soaking up the Jamaican sunshine throughout the meal! This dish is not for the faint at heart. It is spicy, tart, dense, crispy, chewy, crunchy and aromatic all at the same time. I truly love this dish, but hubby is not a fan of vinegar so I plate his serving with only a splash of the sauce. I often serve this with rice & peas and pan-fried plantains.
This dish is calorie dense due to the frying of the fish so I only serve it a few times a year. A healthier version can be made by broiling or grilling the fish, but I warn you that the flavor and basic idea behind the recipe will be lost in translation.
Big up my beautiful sisters and brothers of Jamaica who inspired this video and modified recipe. Enjoy!
Jamaican-Inspired Escoviche Fish Ingredients
Makes 2 to 3 servings
2 pounds cod fillets
1 teaspoons of sea salt, divided
1 lime, juice only
1 teaspoon black pepper
½ cup all purpose flour
2 cups of white vinegar
1 whole pickled habanero
2 cups red, yellow and green bell pepper, julienned
½ white onion, thinly sliced
1 tablespoon of whole pimento (or 1 teaspoon of all spice)
Cilantro and lime quarters for garnish
Oil for frying
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This fall vegetable dish is filled with yummy brown sugar, spice and winter squash. Make ahead and serve with holiday turkey or ham.