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Simple easy jamaican escovitch fish recipe for Easy Dinner
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Simple easy jamaican escovitch fish recipe for Easy Dinner

A beginner-friendly version of Jamaican escovitch fish made with boneless fish fillets, a light crisp coating, and a tangy topping of quick-pickled onion, carrot, bell pepper, and chile.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 1/2 lb boneless skinless snapper tilapia, or other firm white fish fillets (680 g)
  • 3/4 tsp kosher salt divided (4 g)
  • 1/2 tsp ground black pepper 1 g
  • 1/2 cup all-purpose flour 60 g
  • 1/2 cup neutral frying oil such as canola or vegetable oil (120 ml)
  • 1 medium yellow onion thinly sliced (about 5 oz / 150 g)
  • 1 medium carrot peeled and cut into thin matchsticks (about 3 1/2 oz / 100 g)
  • 1/2 red bell pepper thinly sliced (about 2 1/2 oz / 75 g)
  • 2 garlic cloves thinly sliced (6 g)
  • 1 small Scotch bonnet or habanero pepper left whole and pierced once with a knife (about 1/3 oz / 10 g)
  • 1/2 cup distilled white vinegar 120 ml
  • 1/4 cup water 60 ml
  • 1 tsp granulated sugar 4 g
  • 1/4 tsp ground allspice 0.5 g
  • 1/2 tsp dried thyme 0.5 g

Instructions

  • Pat the fish very dry with paper towels. Season both sides with 1/2 teaspoon of the salt and the black pepper. Spread the flour on a plate and lightly coat each fillet, shaking off the excess.
  • Heat the oil in a large, heavy skillet over medium to medium-high heat until it shimmers. Carefully add the fish in a single layer; cook in batches if needed. Fry for 3 to 4 minutes per side, depending on thickness, until golden and the fish flakes easily. Transfer to a paper towel-lined plate.
  • Carefully pour off all but 1 tablespoon of oil from the skillet. Add the onion, carrot, bell pepper, garlic, and whole pierced chile. Cook over medium heat for 2 to 3 minutes, stirring often, until the vegetables begin to soften but still have some crunch.
  • Add the vinegar, water, sugar, allspice, dried thyme, and remaining 1/4 teaspoon salt. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, until the sugar dissolves and the vegetables are bright and lightly pickled.
  • Place the fried fish on a serving platter or individual plates. Spoon the hot pickled vegetables and their tangy liquid over the fish. Serve right away with rice and peas, plain rice, fried plantains, or festival dough.
  • Check that the thickest portion of the fish reaches 145°F (63°C) on an instant-read thermometer before serving.