There are specific dishes that take you back to a specific culture, heritage, and cuisine the moment you think of them. And one such classic epitome of Jamaican food is the Escovitch fish preparation; a dish which doesn’t need an introduction when it comes to Jamaican food. I relate to this dish through a college or university friend of mine who is quite near me even today. The secret of the dish lies in the dress up and of course the love with which it is prepared. Prepare it and place it on your dining room table and I was sure you will be viewing the magic rolling!

Jamaican Escovitch Fish Ingredients

Jamaican Escovitch Fish

3 red snapper Fresh Fish
Salt and pepper, as per taste
Oil for cooking
Escovitch Dressing

1 carrot, julienned
1 onion, sliced in rings
1/2 each, green and red bell pepper, julienned
2/3 cup white vinegar
10 pimento berries (optional)
1/2 teaspoon salt
1 teaspoon hot pepper spices
1/2 scotch bonnet pepper, de-seeded and chopped
Oil for food preparation


Brush your fish and scale it a day before preparing this dish.
Sprinkle some salt and pepper on it and rub them well all over the fish. Leave it to refrigerate overnight.
Heat essential oil in a pan. Although the oil becomes hot, dry the fish utilizing a paper towel.
Put the fish in the pan and fry it for 4-5 minutes from either side.
Once it is well fried, take it out on the paper towel and drain the extra oil.

To prepare the Escovitch Dressing

Pour some oil in a saucepan and blend some vinegar in it. Place it over medium flame and let it boil.
Add the celery and pimento seeds (optional) and cook it over a reduced flame for a couple of minutes.
Mix in the bell peppers and onions and continue to cook them over low heat till onions switch translucent.
Stir in the bonnet pepper and continue to stir.
To provide, arrange the fish on a serving plate and pour the prepared dressing all over it. Provide hot.

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