Spicy Jamaican Escovitch Fish with Scotch Bonnet Marinade
Vibrant, Tangy, and Perfectly Spiced
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.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish Marinade
For the Escovitch Sauce
For Frying
Preparation
Marinating the Fish
Rinse and dry
Rinse fish under cold water and pat dry with paper towels.
Score the fish
Score each side of the fish with three diagonal cuts.
Season the fish
Rub the fish with sea salt, black pepper, and allspice. Set aside while preparing the escovitch sauce.
Preparing the Escovitch Sauce
Combine ingredients
In a medium saucepan over medium heat, combine vinegar, water, Scotch bonnet peppers, sugar, and garlic. Simmer gently.
Ensure adequate ventilation as Scotch bonnet peppers can release strong vapors.
Add vegetables and herbs
Add onions, bell peppers, carrot, and thyme. Continue to simmer for about 5 minutes until vegetables are slightly tender.
Cool the sauce
Remove from heat and let it cool.
Adjust the number of peppers depending on your heat preference.
Cooking Process
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.
Tossing with Sauce
Once fried, place the fish on a serving platter and pour the escovitch sauce over the top.
Final Rest
Let the dish rest for at least 15 minutes before serving to allow flavors to meld.
Plating & Serving
Spicy Jamaican Escovitch Fish with Scotch Bonnet Marinade
Spicy Jamaican Escovitch Fish with Scotch Bonnet Marinade
Plating & Serving
Arrange the fish on a serving platter, generously ladling the escovitch sauce with its vibrant vegetables over and around the fish.