Main Course · Caribbean · Dinner ·

Spicy Jamaican Escovitch Fish with Scotch Bonnet Marinade

Name: Spicy Jamaican Escovitch Fish with Scotch Bonnet Marinade
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Whole red snapper, 4, cleaned and scaled; Sea salt, 2 tablespoons; Ground black pepper, 1 tablespoon; Allspice, 2 tablespoons; White vinegar, 2 cups; Water, 1/4 cup; Scotch bonnet peppers, 4-6, sliced; Sugar, 1 tablespoon; Onions, 2 large, thinly sliced; Red bell pepper, 1, julienned; Yellow bell pepper, 1, julienned; Carrot, 1, julienned; Garlic, 4 cloves, minced; Fresh thyme leaves, 2 teaspoons; All-purpose flour, 2 cups; Vegetable oil, for frying

A fiery and flavorful Jamaican dish where crispy fried fish meets a zesty Scotch bonnet pepper marinade. This island favorite is sure to tickle your taste buds with every bite.

4.7(800 reviews)

·By Ethan Brooks·September 15, 2025

Spicy Jamaican Escovitch Fish with Scotch Bonnet Marinade — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Fish Marinade

For the Escovitch Sauce

For Frying

Nutrition

Per serving

Calories: 816 kcal
Protein: 48.75 g
Carbs: 67.5 g
Fat: 34 g
Fiber: 6.25 g

Whole recipe

Total

Calories: 3263 kcal
Protein: 195 g
Carbs: 270 g
Fat: 136 g
Fiber: 25 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Whole red snapper 4, cleaned and scaled	1500	160	0	80	0
Sea salt 2 tablespoons	0	0	0	0	0
Ground black pepper 1 tablespoon	17	1	4	0	2
Allspice 2 tablespoons	18	1	4	0	1
White vinegar 2 cups	32	0	0	0	0
Water 1/4 cup	0	0	0	0	0
Scotch bonnet peppers 4-6, sliced	18	0	4	0	1
Sugar 1 tablespoon	49	0	12	0	0
Onions 2 large, thinly sliced	120	3	28	0	6
Red bell pepper 1, julienned	37	1	9	0	3
Yellow bell pepper 1, julienned	37	1	9	0	3
Carrot 1, julienned	25	1	6	0	2
Garlic 4 cloves, minced	18	1	4	0	0
Fresh thyme leaves 2 teaspoons	2	0	0	0	0
All-purpose flour 2 cups	910	26	190	2	7
Vegetable oil for frying	480	0	0	54	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Rinse and dry
Rinse fish under cold water and pat dry with paper towels.
2
Score the fish
Score each side of the fish with three diagonal cuts.
3
Season the fish
Rub the fish with sea salt, black pepper, and allspice. Set aside while preparing the escovitch sauce.

Preparing the Escovitch Sauce

1
Combine ingredients
In a medium saucepan over medium heat, combine vinegar, water, Scotch bonnet peppers, sugar, and garlic. Simmer gently.
Tip: Ensure adequate ventilation as Scotch bonnet peppers can release strong vapors.
2
Add vegetables and herbs
Add onions, bell peppers, carrot, and thyme. Continue to simmer for about 5 minutes until vegetables are slightly tender.
3
Cool the sauce
Remove from heat and let it cool.
Tip: Adjust the number of peppers depending on your heat preference.

How to Make Spicy Jamaican Escovitch Fish with Scotch Bonnet Marinade

Total time: 2 h · Yields 4 servings

1
Frying the Fish
Heat vegetable oil in a large frying pan over medium-high heat. Coat fish lightly with flour and fry until golden brown, about 8 minutes per side.
2
Tossing with Sauce
Once fried, place the fish on a serving platter and pour the escovitch sauce over the top.
3
Final Rest
Let the dish rest for at least 15 minutes before serving to allow flavors to meld.