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20171028 Jamaican Escovitch Fish

Jamaican Escovitch Fish


    • 4 whole red snapper or 1 lb tilapia
    • salt and pepper
    • 1 cup cooking oil



  1. The day before, clean and scale fish. Season with salt and black pepper and refrigerate.

  2. Set stove to high and add cooking oil to pan. Dry fish with paper towel and pan.

  3. Fry for about 5 minutes each side.

  4. Take fish out of pan and place on paper towel to drain oil.


Escovitch Dressing


    • 1/2 each, green and red bell pepper, julienned
    • 1 carrot, julienned
    • 1 small onion, sliced in rings
    • 3 Tbsp cooking oil (you can use leftover oil from frying fish)
    • 2/3 cup vinegar or 1/3 cup white vinegar and 1/3 rice vinegar
    • 10 pimento berries (optional) or allspice
    • 1/2 tsp salt
    • 1 tsp hot pepper sauce
    • 1/2 scotch bonriet pepper, seed removed and chopped


  1. Cut and chop vegetables and put aside.

  2. Put vinegar and oil into a saucepan and bring to a boil.

  3. Add carrots and let simmer for about a minute.

  4. Add pimento seeds, if using, salt and hot pepper sauce.

  5. Add red and green bell peppers and simmer for a minute.

  6. Add onion and simmer for about 5 minutes or until the onion is transparent.

  7. Add scotch bonnet pepper and stir.

  8. Place fish into serving dish and spoon dressing on top.


Posted: 2017-28-10