Escovitch Fish
This Jamaican seafood builds red snapper, carrots and allspice into a weeknight-friendly meal you can have ready in about 65 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 5 steps.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 5 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Gluten Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
- In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
- Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
- Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
- Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.
You'll use: Oven Β· Frying pan / skillet Β· Saucepan
Watch how it's made
Hosted on YouTube β pressing play loads content from YouTube.
Ingredient substitutions
- Lime
- lemon
What to serve with Escovitch Fish
- Jerk chicken with rice & peas Chicken
- Jamaican Beef Patties Beef
- Callaloo Jamaican Style Miscellaneous
- Brown Stew Chicken Chicken
Tips & common questions
How long does Escovitch Fish take to make?
About 65 minutes from start to finish β an estimate based on the 5 steps and 17 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lime?
Try lemon. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Structured source recipe β not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Escovitch Fish via TheMealDB (open database). βΆ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure β how we source recipes.