Updated: Mar 14
Escovitch is combination flavors tart, spicy, and slightly sweet sauce and vegetables topped on perfectly fried fish. Traditionally made with red snapper, firm white fish is sautéed with peppers, carrots, and onions. Despite the exotic name and list of ingredients, Escovitch is straightforward dish and has a delightful unique taste because of the combination of vegetables, little scotch bonnet for spice, sweet chili sauce for sweetness and vinegar for a little tartness. This white fish fried and then drenched with Escovitch sauce; made from vinegar, onions, bell pepper, carrots, and scotch bonnet pepper. If you are trying to eat healthy then place the fish on the grill. The sauce makes this dish. You may leave out the scotch bonnet pepper as a whole if spice isn’t your thing or if you are a heat seeker then slice and use.
2 pounds whole red snapper about 2-3 fish or any white fish – cleaned and scaled.
▢Salt and pepper
▢½ cup vegetable oil or more as needed
▢1 teaspoon minced garlic about 2 garlic cloves
▢1 yellow medium onion thinly sliced
▢1 medium carrot Julienne
▢½ red bell pepper thinly sliced
▢½ green bell pepper thinly sliced
▢2 sprigs thyme
▢1 Scotch bonnet pepper –thinly sliced -optional
▢½ teaspoon Jamaican OCHO RIOS Combo Seasoning
▢1- tablespoon sweet chili
▢¾ cup white vinegar
Seasoned fish with salt, pepper and Jamaican Ohco Rios combo seasoning.
In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides Add, bay leave, garlic, onion, bell peppers, carrots, thyme, scotch bonnet, sweet chili sauce, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
Discard bay leave, thyme spring and serve over rice .