Dish of Escovitch Fish
(click to enlarge)

Escovitch Fish


Jamaica   -   Escovitch Fish
Serves:
Effort:
Sched:
DoAhead:  		 3 main
***
1-1/2 hr
Yes		 In Jamaica, this dish is usually made with whole fish, impressive, but not so practical. This fillet version can be presented as a table or buffet serving, or appetizer salad. Outstanding in any way.

1-1/2
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1/4
1
ar
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2
5
3
3
3
1
1
7
2
3/4
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ar
1/3
#
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c
oz

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cl
oz
oz
oz
oz
in



c
---

c
Fish Fillets (1)
-- Marinade
Lime Juice
Salt
Seasoning (opt. 2)  
-- Escovitch
Garlic
Onion
Carrot
Bell Pepper grn
Bell Pepper red
Ginger Root
Scotch Bonnet (3)
Allspice whole
Thyme sprigs
Vinegar (4)
-------------
Flour
Oil (5)
FISH   -   (15 min))
  1. Rub FISH with Lime Juice, then drain.
  2. Dry Fish with paper towels, then rub with Salt and Seasoning of choice.
Escovitch - Mix all together except Vinegar   -   (45 min)
  1. Crush GARLIC and chop fine. Cut ONION in half lengthwise and slice thin crosswise.
  2. Cut CARROT in into very narrow Juliennes 1-1/2 to 2 inches long.
  3. Cut BELL PEPPERS into very narrow strips 1-1/2 to 2 inches long.
  4. Slice GINGER crosswise very thin. Cut slices into narrow threads.
  5. Cut SCOTCH BONNET in half lengthwise, remove seed mass and slice crosswise very thin.
  6. Grind ALLSPICE. Add to Onions along with THYME.
RUN   -   (30 min)
  1. In a large skillet or sauteé pan, heat Oil over moderately high heat.
  2. Dust FISH lightly with flour just before frying. Fry on both sides just until cooked through. Do not overcook. Set aside to drain.
  3. Pour out Oil, wipe out the flour with paper towels, and put in 1-1/2 Tablespoons of fresh oil.
  4. Heat Oil. Pour in Escovitch mix and fry stirring just until the strips are lightly softened, 3 to 4 minutes.
  5. Stir in Vinegar and bring back to a boil for about 1 minute - do not overcook.
  6. Immediately pour Escovitch into a bowl to cool and stop cooking. Once it's cooled some, you can pour it over the fish, or hold it to pour over the fish (even a day or two) later - but be sure to stir it up well before pouring
  7. Once the Escovitch is poured over the fish, let it stand for at least a few hours at room temperature before serving. The vinegar will prevent spoilage, but if leaving it overnight I would use the fridge - but let it warm to room temperature before serving.
  8. Serve at room temperature - fish on a plate with Escovitch spooned over. For buffet service, after frying cut the fillets into largish bite size pieces and cut the vegies a little shorter. Serve fish well mixed with the Vegies to make it less likely some yoyo will pick out all the fish.
NOTES:

  1. Fish:

      In Jamaica whole fish is almost always used. I use fillets as they are most adaptable to either table (whole) or buffet (cut into large chunks). Whole fish make a fine display, but are much more a hassle to serve and to eat. If you use whole fish, increase to 2 pounds and 1/2 cup of oil. The photo example was made with Tilapia, a fine fish much maligned by chefs because it is known to be low cost. For guests I usually use Golden Pompano, which is tasty, firm, and can be served skin-on.

  2. Seasoning:

      This can be just plain Black Pepper, or a more nuanced seasoning of your choice. The photo example was made with Caribbean All Purpose Seasoning.

  3. Scotch Bonnet Chili:

      These are not much available any distance from the Caribbean. I use the Orange Habanero that's so common in Southern California. It's the same hotness, and only a Jamaican can tell the difference in flavor. If you are very chili sensitive, use half of one. Other very hot Chilis can also be used. For details see our Caribbean Chilis page.

  4. Vinegar:

      Most Jamaicans use plain White Distilled Vinegar, but feel free to use whatever vinegar you prefer. I have seen Apple Cider Vinegar specified as well as Wine Vinegar. The photo example was made with Malt Vinegar, and any of the very fine Philippine vinegars could be used.

  5. Oil:

      The 1/3 cup is plenty for fillets, but for whole fish use about 1/2 cup. If you have controlled your frying temperature properly, a durable oil like Pure Olive or Olive Pomace can be reused for other fish after filtering through a paper towel in a strainer. Corn, Soy, Vegetable, and Cannola Oils should not be reused. For details see our Cooking Oils page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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