Name: Seared Halibut in Butter Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound Halibut with or without skin (cut in horizontal pieces); handful of spinach; 1 cup cherry tomato; 1 sprig thyme (leaf only); ½ tbsp minced garlic; 5 tbsp butter; 1 tsp curry powder; 2 tsp garlic powder; 1 tsp lemon juice (optional); 1 tsp salt; black pepper to taste; 1 tbsp olive oil

This post may contain affiliate links for products and services. Please see my full Affliate Disclaimer for details 

Jamaican Escovitch sauce is a spicy and acidic dressing that is used to dress fish or meat. This style is traditionally used by Jamaicans for dressing a pan-fried fish.

What does Escovitch mean?

Escovitch meaning pan-fried and dressed with spices is a word derived from Escabeche a Latin American/Mediterranean cuisine that refers to fish or meat that is marinated and cooked in an acidic mixture.

History of Jamaican Escovitch Sauce?

In Jamaica, escovitch is used mainly on fry fish. Hence, Escovitch Fish. Escovitch was introduced by the Spaniards to Jamaica during the time they settled on the island. Of course, this delicious dish has been passed down from generations. Over time it was infused. bammy, festival, and veggies are a common side dish that was added to the dish, each of those side dishes was also brought by other settlers on the island.

Jamaican Escovitch Sauce Recipe

I use 1 cup of water to 1 cup of vinegar. Some people may use half of that portion. Some may not use water at all and some may have different ratios. Go with whatever floats your both. Adding salt is optional. Some people add sugar to it but I prefer mine without. Natural the better. Bell Peppers are also optional, I usually don’t put bell peppers in mine but I did it for you guys.

Escovitch Fish Sauce Ingredients

Julienne Carrots
Scotch Bonnet Peppers
Pimento
Vinegar

CHECK OUT THESE AWESOME RECIPES FROM US

Steamed Whole Fish (Jamaican Style with a twist)

Jamaican Escoveitch (Escovitch) Fish

Sweet and Sour Chicken and Shrimp

Escovitch (Escoveitch) Sauce

Fallon Brooks

Escovitch sauce is a spicy and acidic dressing that is used to dress fish or meat. This style is traditionally used by Jamaican for dressing a pan-fried fish.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 5 mins

Resting Time 12 hrs

Total Time 12 hrs 10 mins

Course Sauce

Cuisine Jamaican

Servings 6 people

Calories

Equipment

Mason Jar

Ingredients

½ medium carrot (julienne)
1 cup bell peppers (julienne) different colors
1 whole medium onion cut into circles
1/2 handful pimento
2-4 whole scotch bonnet/habanero
1 cup vinegar
1 cup water

Instructions

In a pot add vinegar and water and bring to a boil. After the mixture starts to boil, turn the stove off and add all the ingredients for the sauce.
Take the pot off the stove and let the ingredients sit in the hot water with the lid on
After the escovitch sauce has cooled down. Transfer to a mason jar or a glass container with a lid.