Escovitch Fish

Name: Escovitch Fish
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 lbs whole red snapper (or snapper fillets), scored on both sides; 1 tsp salt (for fish); 1/2 tsp black pepper; 1/2 tsp ground allspice (for fish); 3 cups vegetable oil (for frying); 2 carrot, julienned; 1 yellow onion, sliced thin; 1 bell pepper (mix of colors), julienned; 1 Scotch bonnet pepper (or habanero), seeded, sliced; 12 berries whole allspice berries; 1 cup white vinegar; 2 tsp granulated sugar; 1/2 tsp salt (for escovitch sauce)

Jamaican whole snapper fried crispy and then pickled under a tangy, spicy vinegar sauce with julienned vegetables and allspice. Plan ahead: let the dressed fish marinate at least 30 minutes before serving.

55 minMediumServes 4410 cal/serving

JamaicanDinnerStovetopPescatarianHigh ProteinLow CarbDairy-FreeGluten-FreePork-Free

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Ingredients

2 lbs whole red snapper (or snapper fillets), scored on both sides
1 tsp salt (for fish)
1/2 tsp black pepper
1/2 tsp ground allspice (for fish)
3 cups vegetable oil (for frying)
2 carrot, julienned
1 yellow onion, sliced thin
1 bell pepper (mix of colors), julienned
1 Scotch bonnet pepper (or habanero), seeded, sliced
12 berries whole allspice berries
1 cup white vinegar
2 tsp granulated sugar
1/2 tsp salt (for escovitch sauce)

Instructions

1

Pat 2 lbs scored on both sides whole red snapper (or snapper fillets) dry. Season all over and inside the score marks with 1 tsp salt (for fish), 1/2 tsp black pepper, and 1/2 tsp ground allspice (for fish). Let sit 10 minutes.
2

Heat 3 cups vegetable oil (for frying) in a large skillet over medium-high heat to 350F. Fry the fish until deeply golden and cooked through to an internal temperature of 145F, about 5-7 minutes per side for a whole fish (3-4 minutes per side for fillets). Transfer to a platter.
3

Make the escovitch sauce: pour off all but 2 tablespoons of the frying oil from the pan. Add 2 julienned carrot, 1 sliced thin yellow onion, 1 julienned bell pepper (mix of colors), 1 seeded, sliced Scotch bonnet pepper (or habanero), and 12 berries whole allspice berries. Saute over medium heat for 3 minutes.
4

Pour in 1 cup white vinegar, add 2 tsp granulated sugar and 1/2 tsp salt (for escovitch sauce). Stir and bring to a boil for 1 minute.
5

Pour the hot escovitch sauce and vegetables directly over the fried fish on the platter. Let stand at least 30 minutes before serving so the fish absorbs the pickle. Serve at room temperature.

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Questions

What should Escovitch Fish look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until deeply golden and cooked through to an internal temperature of 145F. A reading of 145 F on a thermometer settles it.

Why score it in Escovitch Fish?

Step 1 reads: "Season all over and inside the score marks with 1 tsp salt (for fish), 1/2 tsp black pepper, and 1/2 tsp ground allspice (for fish)." The shallow cuts in step 1 let fat render and seasoning reach further in, and they keep the surface from curling as it tightens in the heat.

What can I use instead of allspice in Escovitch Fish?

The entry for Escovitch Fish calls for 1/2 tsp ground allspice (for fish). In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I use a different white fish instead of the snapper in Escovitch Fish?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Escovitch Fish uses 2 lbs whole red snapper (or snapper fillets), scored on both sides.

Can I make Escovitch Fish less spicy?

Yes. The heat in Escovitch Fish comes from 1 Scotch bonnet pepper (or habanero), seeded, sliced. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes.

Is Escovitch Fish low-carb?

A serving of Escovitch Fish carries 18 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

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