Jamaican Escovitch Fish

This classic Jamaican fish main course is irresistible when combined with sauteed red Snapper fillets and the textural contrast of our spicy Escovitch Pickle Sauce, which includes scotch bonnet pepper, Allspice (pimento berries), thyme, onion, garlic, carrot, bell peppers. Serve this flavorful dish with traditional rice and peas or basmati rice.

Prep: 15 mins

Cook: 25 mins

Easy

Serves 4

Ingredients

4 Red Snapper or Sea Bass fillets (halibut or swordfish works well with this recipe)

100ml Pepperpot Mix

1 jar Escovitch Pickle

120ml (½ cup) vegetable oil

salt and pepper

1 lemon

To Serve

Parsley for Garnish

Lemon Wedge for Garnish

Traditional Rice and Peas or Basmati Rice

Preparation

Wash fish and rub with lemon, sear the skin and marinate with the ‘Pepperpot Mix’ for 90 minutes before cooking in the fridge to add flavour and keep the meat tender. Also, there is the option to marinate overnight for a more flavourful result.
Heat 60ml of the oil on medium-high in a large cast iron round skillet or frying pan for 5 minutes. Saute the fillets until crispy golden brown for approximately 5 minutes, then flip. Cook the other side for 2 minutes until crisp. Remove from the pan and set to one side. Drain the excess oil.
Add the remaining oil, stir-fry the vegetable from 1 jar of the Escovitch Pickle for approximately 4 minutes, and continue stirring until tender.
Add the Escovitch sauce and let it simmer for three more minutes.
Return the fillets to the pan, cover with the vegetables and adjust seasoning with salt and pepper if necessary.
serve and enjoy!