Spicy Jamaican Escovitch Fish with Scotch Bonnet Marinade

Name: Spicy Jamaican Escovitch Fish with Scotch Bonnet Marinade
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Whole red snapper; Sea salt; Ground black pepper; Allspice; White vinegar; Water; Scotch bonnet peppers; Sugar; Onions; Red bell pepper; Yellow bell pepper; Carrot; Garlic; Fresh thyme leaves; All-purpose flour; Vegetable oil

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

Whole red snapper

4, cleaned and scaled

Sea salt

2 tablespoons

Ground black pepper

1 tablespoon

Allspice

2 tablespoons

For the Escovitch Sauce

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

For Frying

All-purpose flour

2 cups

Vegetable oil

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