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Jamaican Escoveitch (Escovitch) Fish

Escovitch fish reminds me of "beach day". Best dish for a day out in the sun paired with some bammy, festival, and veggies.
Course Dinner, Main Course, Main Dish
Cuisine Jamaican
Keyword escovitch fish, escovitch sauce, FIsh
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Fallon Brooks



  • 1 whole medium snapper
  • Escovitch sauce
  • 1 whole scotch bonnet or habanero
  • 5 crushed pimento seeds or all spices
  • ½ cup oil for frying
  • Salt
  • Pepper
  • ¼ cup vinegar or 1 whole lime to rinse the fish

Escovitch Sauce

  • 1/2 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


Making the sauce

  • 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.

Frying the fish

  • Place the fish in a large container and squeeze the lime onto the fish and rinse to clean and get rid of the fishy smell.
  • After rinsing the fish pat dry with a hand towel.
  • Season fish with salt and pepper
  • In a frying pan on medium to high heat add oil. (make sure the pot is at least 350 degrees.
  • Add fish to the pan for frying until each side is golden brown. Do not over-fry and do not under-cook. The skin should look stiff and meat should be flaky.
  • Serve with Jamaican Festival, okra, rice and peas, steamed veggies, etc.
  • Optional: You can marinate the sauce if you like. The longer the better. 24 hours is its peak.