Escovitch Fish & Scotch Bonnet: Sensational Spicy Glory_5

Escovitch Fish & Scotch Bonnet

Escovitch Fish is a vibrant Jamaican delicacy that showcases the beautiful fusion of Spanish and African culinary influences in Caribbean cuisine. This dish features crispy, perfectly fried fish topped with a colorful, tangy, and spicy pickled vegetable medley that includes fiery scotch bonnet peppers, crisp carrots, and sharp onions.

The contrast between the hot, freshly fried fish and the cool, vinegary vegetables creates a symphony of flavors that dance on your palate.

The tradition of escovitch (also spelled escabeche) originated from Spanish settlers but was transformed by African culinary techniques in Jamaica. The method of preserving fried fish with vinegar not only extends its shelf life but also infuses it with complex flavors that develop over time.

The scotch bonnet pepper, a cornerstone of Caribbean cooking, adds not just heat but a distinctive fruity flavor that cannot be replicated by other chili varieties.

What makes this dish truly special is how it balances multiple flavor dimensions – the savory depth of the seasoned fish, the acidic brightness of the vinegar, the sharp bite of onions, the sweetness of carrots, and the fiery punch of scotch bonnets.

Each bite offers a different experience, making it an exciting and memorable meal that captures the essence of Jamaican culinary artistry.

Perfect for warm weather dining, Escovitch Fish is traditionally served at room temperature, making it ideal for gatherings and celebrations. The colorful presentation and bold flavors make this dish not just a meal, but an experience that transports you straight to the vibrant streets of Jamaica.

Timing

📌 Number of Servings: 4 servings
⏳ Preparation Time: 30 minutes
🔥 Cooking Time: 25 minutes

🥢 Ingredients :

✅ For the Fish:

✅ 4 whole snappers or red snapper fillets (about 2 pounds total)

✅ 2 tablespoons fresh lime juice

✅ 2 cloves garlic, minced

✅1 teaspoon salt

✅ 1 teaspoon black pepper

✅ 1 teaspoon dried thyme

✅ 1 teaspoon ground allspice

✅ Vegetable oil for frying

For the Escovitch Sauce:

✅ 2 large carrots, julienned

✅ 1 large red bell pepper, thinly sliced

✅ 1 large yellow bell pepper, thinly sliced

✅ 2 large onions, thinly sliced

✅ 2-3 scotch bonnet peppers, thinly sliced (adjust according to heat preference)

✅ 6 garlic cloves, thinly sliced

✅ 1 tablespoon whole pimento (allspice) berries

✅ 1 tablespoon whole black peppercorns

✅ 3 bay leaves

✅ 2 cups white vinegar

✅ 1/4 cup water

✅ 2 tablespoons sugar

✅ 1 teaspoon salt

👨‍🍳 Instructions :

Preparing the Fish:

1. Clean the fish thoroughly, removing scales and guts if using whole fish.
2. Gently clean the fish by holding it under a stream of cold water, then use paper towels to absorb any excess moisture.
3. Score the flesh on both sides of the fish with a sharp knife.
4. In a small bowl, combine lime juice, minced garlic, salt, black pepper, thyme, and allspice.
5. Rub this mixture all over the fish, ensuring it gets into the scores and cavity if using whole fish.
6. Let the fish marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Making the Escovitch Sauce:

1. In a large saucepan, add vinegar, water, sugar, salt, allspice berries, peppercorns, and bay leaves.
2. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Add sliced onions, bell peppers, carrots, garlic, and scotch bonnet peppers to the vinegar mixture.
4. Simmer for another 5-7 minutes until vegetables are slightly softened but still crisp.
5. Remove from heat and set aside.

Frying the Fish:

1. Heat 1 inch of vegetable oil in a large, heavy skillet over medium-high heat until hot (about 350°F/175°C).
2. Allow any extra marinade to drip off the fish, then gently lower it into the hot oil to avoid splattering.
3. Cook the fish in hot oil for 5–7 minutes per side, turning once, until it develops a crisp golden crust and is fully cooked inside.
4. Place the fish on a plate lined with paper towels to absorb any remaining oil.

Assembly:

1. Arrange the fried fish on a serving platter.
2. Spoon a generous amount of the escovitch vegetables over the fish using a slotted spoon, allowing any excess liquid to drain off.
3. Drizzle some of the pickling liquid over the fish and vegetables.
4. Allow the dish to rest for a minimum of 30 minutes so the flavors have time to develop and blend together.
5. For optimal flavor, allow the dish to come to room temperature before serving.

💡 TIPS :

1. Select the freshest fish possible for the best results.
2. When handling scotch bonnet peppers, wear gloves to protect your hands from the capsaicin.
3. For a milder version, remove the seeds and membranes from the scotch bonnet peppers.
4. The escovitch sauce can be made a day ahead and refrigerated to intensify the flavors.
5. The flavors in this dish deepen and improve when it’s allowed to rest for a few hours or even overnight.
6. For authentic flavor, use Jamaican pimento (allspice) berries if available.
7. Adjust the amount of sugar in the pickling liquid according to your taste preference.
8. Leftover escovitch fish can be refrigerated for up to 3 days.
9. Serve with traditional Jamaican sides like festival (fried dumplings), bammy (cassava flatbread), or rice and peas.
10. For a crispy exterior, make sure the oil is hot enough before adding the fish.

📊Nutrition Information (per serving)

• Calories: 385
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 70mg
• Sodium: 890mg
• Total Carbohydrate: 15g
• Dietary Fiber: 3g
• Sugars: 9g
• Protein: 37g

❓ Escovitch Fish & scotch bonnet FAQ :

1. Can I use other types of fish for Escovitch?
   Yes, any firm white fish works well. Snapper is traditional, but you can also use tilapia, grouper, or sea bass.
2. How spicy is this dish with the scotch bonnet peppers?
   Scotch bonnets are very hot peppers. Using 2-3 with seeds will make a quite spicy dish. Adjust by using fewer peppers or removing seeds for a milder version.
3. Can I make Escovitch Fish ahead of time?
   Absolutely! In fact, the flavor improves if made a day ahead and refrigerated. Just bring to room temperature before serving.
4. What can I substitute for scotch bonnet peppers if I can’t find them?
   Habanero peppers are the closest substitute. For less heat, use jalapeños, though the flavor profile will be different.
5. Is this dish served hot or cold?
   Escovitch Fish is traditionally served at room temperature, making it perfect for preparing ahead.
6. How long does the pickled vegetable topping last?
   The escovitch sauce can be refrigerated for up to two weeks in an airtight container.
7. Can I bake the fish instead of frying it?
   While traditionally fried, you can bake the fish at 400°F (200°C) for about 15-20 minutes for a healthier version. The texture will be different but still delicious.
8. What’s the origin of Escovitch Fish?
   Escovitch Fish comes from Jamaica but has roots in Spanish escabeche, which was adapted with African cooking techniques and Caribbean ingredients.
9. Can this recipe be made gluten-free?
   Yes, this recipe is naturally gluten-free as long as you ensure the vinegar you use doesn’t contain any gluten additives.
10. What drinks pair well with Escovitch Fish?
    Cold beverages like beer, sorrel drink, or ginger beer complement the spiciness of this dish perfectly.

Related