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Crispy Jamaican Escovitch Fish served with pickled vegetables and fried plantains on a white plate.

Jamaican Escovitch Fish

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This traditional Jamaican dish showcases a tangy, spicy, and subtly sweet escovitch sauce that’s simply irresistible. Crispy fried red snapper is smothered in this flavorful sauce and topped with vibrant vegetables, creating a meal so delicious you’ll be craving more.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Caribbean
Cuisine Jamaican Cuisine
Servings 4 Servings
Calories 547 kcal

Ingredients
  

  • 2 pounds 900g) whole red snappers, cleaned and scaled (about 2-3 fish—almost any white fish will work)
  • salt and pepper  to taste (or seasoning of choice)
  • 1  lime  or lemon
  • ½  cup  (120ml) vegetable oil (more as needed)
  • 1  bay  leaf
  • 1  teaspoon  minced garlic (about 2 cloves)
  • ½  teaspoon  ginger
  • 1 medium  yellow onion, thinly sliced
  • 1  medium  carrot julienned
  • ½  red bell pepper thinly sliced
  • ½  yellow  bell pepper thinly sliced
  • 2  sprigs  thyme
  • 1  Scotch  bonnet pepper,  pierced (or replace with ½ teaspoon cayenne pepper)
  • ½  teaspoon (1g) Jamaican allspice
  • 1  tablespoon (12g) sugar
  • 1  teaspoon (5ml) Worcestershire sauce
  • ¾  cup (180ml) malt vinegar  (can sub red wine vinegar)
  • freshly ground white pepper

Instructions
 

  • Rinse the fish and rub it down with a lemon or lime—season with salt, pepper, and preferred seasoning. I used Creole seasoning.
  • Heat oil on medium in a large skillet. As soon as it's hot, add the fish and cook for 5-7 minutes on each side until cooked through and crispy.
  • Remove the fish. Set it aside or place it in the oven so it stays warm until the sauce is ready. Drain the oil, leaving 2-3 tablespoons behind for the vegetables.
  • Add the bay leaf, garlic, and ginger. Stir-fry for about a minute, making sure the garlic doesn't burn.
  • Add the onion, bell peppers, carrots, thyme, scotch bonnet, sugar, Worcestershire sauce, and allspice. Continue stirring for 2-3 minutes.
  • Add the vinegar, mix, and adjust seasonings to your preference. Let it simmer for about 2 more minutes. 
  • Discard the bay leaf and thyme before serving the sauce over the fish with a side of bammy

Notes

Tips & Notes:

  • Keep your fried fish warm by covering it with foil while you sauté the vegetables and prepare the sauce.
  • Ensure the oil is hot before adding the fish to the pan. If the oil isn't hot enough, the fish will take longer to cook and may turn out greasy.
  • Taste as you go! Adjust the sauce to your liking—add more vinegar for extra tang or a touch of Worcestershire for a richer depth of flavor.
  • Nutritional information is an estimate and may vary depending on the ingredients used.