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  • Jamaican Escovitch Fish

    From Ben Collver@1:18/200 to All on Sun Nov 1 08:43:46 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jamaican Escovitch Fish
    Categories: Caribbean, Jamaican, Seafood
    Yield: 2 Servings

    1 1/2 lb Whole red snapper fish;
    - scaled, gutted
    1/2 tb Canola oil;
    - more if frying on the
    - stove
    1 1/2 tb Fish seasoning
    1 c White distilled vinegar;
    - separated
    1 Yellow onion; sliced
    1 Carrot; peeled & sliced
    1 Green bell pepper; sliced
    1 Red bell pepper; sliced
    1 Scotch bonnet pepper;
    - remove seeds & membrane,
    - slice
    1 ts Dried thyme
    1/2 ts Allspice
    1/2 ts Granulated sugar
    1/8 ts Black pepper

    Preparation time: 10 minutes
    Cooking time: 15 minutes

    This classic Jamaican Escovitch fish recipe is a delicious Caribbean
    staple. Made with red snapper fish and a colorful pepper and
    vinegar-based sauce, this is one dish you must make!

    Air Fryer:

    Rub oil over fish and season the fish with fish seasoning on the
    outside and inside.

    Place fish in the air fryer basket and cook on 400?F for 14 to
    16 minutes or until the internal temperature of the thickest part
    reaches at least 145?F and the inside of the fish is flaky.

    Stovetop Frying:

    You can fry the fish on the stovetop and get the crispy skin if
    needed. Prepare the fish by washing the fish in water with lime
    juice, remove any remaining scales, cut the fins, and pat the outside
    of the fish dry. Season the fish with the seasonings. Heat enough
    canola oil in a large skillet to cover half of the fish filets over
    medium-high heat, until the oil, reaches 350?F. Fry the fish in the
    oil on both sides, about 5 to 6 minutes on each side. Remove the
    fish. Prepare the escovitch sauce in a separate pan.

    Escovitch Sauce:

    Meanwhile, while the fish is cooking, make your escovitch sauce on the
    stove. Place a large saute pan over medium heat. Add 2 tb vinegar,
    onion, carrot, green and red bell pepper, and scotch bonnet pepper.
    Saute the onions and peppers until slightly softened, about
    3 minutes.

    Add the remaining vinegar, dried thyme, allspice, granulated sugar,
    and black pepper. Simmer over medium heat for 4 to 5 minutes.

    When the fish is done, place it on a platter and pour the escovitch
    sauce over the fish. Serve and enjoy.

    Recipe by Tanya Harris

    Recipe FROM: <https://www.myforkinglife.com/jamaican-escovitch-fish/>

    MMMMM


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