Jamaican Escovitch Fish

Where is all the fish lovers? I don't eat fish often enough, but when I do I dive into some escovitch fish. This Jamaican fish dish is extremely popular and everyone has their unique twist to it. The fish is fried and then covered in a sea of vegetables that have been simmered in a spicy vinegar mix. The added pepper gives the fish a great flavor and leaves you with a runny nose as you eat but not wanting to stop.

Easter is the prefect time to test you culinary skills with this Escovitch fish recipe. “Escovitch” is a Jamaican variation of ceviche.

Traditionally to make this recipe it is best to use an whole fish,but this is not essential as you can use any fish of your preference. If your not a fan of bones or you have young kids, boneless fish would be the best option.This dish is best prepared a day ahead; season and leave the fish to marinate in the fridge after it’s topped with the pickled vegetables.

INGERDIENTS:

Clean fish and gutted (preferably red snapper small/medium size)

3 onions, thinly sliced

2 tbsp salt

1/4 lb Scotch bonnet pepper ( no seeds please if you don’t want it extermly hot, Also do not use pepper if you have young kids)

1 tbsp ground black pepper

1 cup of white vinger

3 garlic

10 pimentos

2 carrots

DIRECTIONS:

1. Wash fish in vinger, lime and water to reduce rawness

2. Dry fish in paper towels and place on a plate

3. Cute a small deep gashes on each side of fish

4. Rub salt and pepper on outside and in the cavities you made and on the outside.

5. Place oil in a frying pan/ sauce pan enough to fry one side of the fish. Please note that this is NOT a deep fry therefore the fish should NOT completely submerged in the oil

6. Place 2 cloves of garlic in the pot and heat on high

7. Remove garlic cloves from pot when cooked

8. Place fish in oil when’d very hot ( as many as the pan can hold)

9. Turn on the other side when first side is done ( will be nice, brown, easy to turn)

10. Place fired fish on a plate with dry paper towels when done

11. Slice onions, scotch bonnet pepper, bell peppers, carrots.

12. Place onions, scotch bonnet pepper, bell peppers, carrots and pimentos in a small pot of the white vinger

15. Boil contents on stove for approximately 5 minutes ( be careful of your eyes burning if contents are overheated)

16. Pour contents on the fired fish for a hot and spicy flavor

17. ENJOY!!