Indulge your senses in the vibrant flavors of the Caribbean with our mouthwatering Escovitch Fish recipe. Originating from Jamaica, this dish is a celebration of bold spices, tangy vinegar, and fresh, flaky fish, all coming together in a symphony of taste and texture. Escovitch Fish is a beloved staple in Caribbean cuisine, cherished for its fiery kick and colorful presentation. Whether you're a seasoned foodie or a culinary adventurer seeking new tastes, this recipe promises to tantalize your taste buds and transport you to the sunny shores of Jamaica. So, let's embark on a culinary journey filled with zest, zest, and a whole lot of zest!
Escovitch Fish Recipe
Ingredients:
4 whole fish (such as snapper or tilapia), cleaned and scaled
1 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
1 large onion, thinly sliced
1 bell pepper, thinly sliced (preferably red or yellow for vibrant color)
2 carrots, julienned
2 cloves garlic, minced
1 scotch bonnet pepper, thinly sliced (remove seeds for less heat)
1 cup white vinegar
1/2 cup water
2 tablespoons brown sugar
1 teaspoon whole allspice berries
1 teaspoon black peppercorns
2 bay leaves
Fresh thyme sprigs for garnish
Lime wedges for serving
Instructions:
Prepare the Fish:
Rinse the fish under cold water and pat dry with paper towels.
Make diagonal cuts along each side of the fish, about 1 inch apart, to help the marinade penetrate.
Season the fish generously with salt and pepper, both inside and out.
Coat and Fry the Fish:
In a shallow dish, season the flour with salt and pepper.
Dredge each fish in the seasoned flour, shaking off any excess.
In a large skillet or frying pan, heat vegetable oil over medium-high heat.
Fry the fish in batches until golden brown and crispy on both sides, about 4-5 minutes per side. Transfer to a plate lined with paper towels to drain excess oil.
Prepare the Escovitch Sauce:
In a separate saucepan, combine the white vinegar, water, brown sugar, allspice berries, black peppercorns, and bay leaves. Bring to a boil, then reduce the heat and let simmer for 5 minutes to infuse the flavors.
In the same skillet used to fry the fish, add a little more oil if needed.
Add the sliced onions, bell peppers, carrots, garlic, and scotch bonnet pepper. Sauté until the vegetables are tender-crisp, about 3-4 minutes.
Combine and Serve:
Carefully pour the hot escovitch sauce over the fried fish and vegetables.
Allow the flavors to meld together for a few minutes.
Garnish with fresh thyme sprigs and serve hot, accompanied by lime wedges for squeezing over the fish.
Enjoy:
Dive into the explosion of flavors with each bite of tender fish and tangy, spicy vegetables. Escovitch Fish is traditionally served with fried bammy, festival, or rice and peas, but feel free to pair it with your favorite side dishes. Gather your loved ones, and savor the taste of the Caribbean with this unforgettable culinary masterpiece!
