How to Make Jamaican Escovitch Fish
Jamaican Escovitch Fish is a delectable dish that has been enjoyed by Jamaicans for centuries. This dish is made by frying a whole fish and then marinating it in a delicious blend of vinegar, onions, and spices. Often paired with festival, bammy, plantain, rice and peas, and more. The result is a mouth-watering dish that is both flavorful and satisfying. Jamaican Escovitch Fish is a dish that is rich in flavor and history. It is a dish that has been enjoyed by Jamaicans for generations and continues to be a favorite today. If you are a fan of seafood, then this is a dish that you must try. Its unique blend of flavors will leave you wanting more.
What is Escovitch fish?
Jamaican Escovitch Fish is often served with boiled vegetables, rice, or bread. The dish has a unique taste that is both tangy and sweet. The vinegar used in the marinade gives the fish a tangy flavor, while the onions and spices add a sweetness that balances out the dish.
What’s The Best Type Of Fish To Use In Escovitch Fish?
We prefer to escovitch red snapper fish, but more commonly used fish include mullet and even porgy. If you like your filets boneless, go with boneless snapper. The process does not change, no matter which fish you use.
What is the History of Jamaican Escovitch Fish?
And its origins are from Spain which introduced it to Jamaica during the 16th century. The word escoveitch is a corruption of the Spanish word escabeche, which is used to describe a dish as being pickled, a great way of keeping food from spoiling in the days before refrigeration. Jamaican Escovitch Fish is a dish with a rich history that dates back to the days of slavery in Jamaica. The dish was created by the Maroons, who were enslaved Africans who escaped to the hills of Jamaica and created their communities.
The Maroons were skilled hunters and fishers who used their knowledge to create unique dishes that combined African, European, and Caribbean flavors. Jamaican Escovitch Fish is one of these dishes. The dish was originally made by frying fish and then marinating it in a mixture of vinegar, onions, and spices. The marinade served two purposes. First, it helped to preserve the fish, which was essential at a time when refrigeration was not available. Second, it added flavor to the fish, making it more enjoyable to eat.
Over time, the dish evolved, and new ingredients were added. Jamaicans began to add peppers, carrots, and other vegetables to the marinade, giving the dish a more complex flavor. The dish also became more popular among Jamaicans of all classes, not just the Maroons. Today, Jamaican Escovitch Fish is a beloved dish in Jamaica, and it is enjoyed by people all over the world. It is often served at special occasions such as weddings and funerals, and it is a staple dish in many Jamaican households.
Ingredients for Jamaican Escovitch Fish
To make Jamaican Escovitch Fish, you will need a few ingredients. The most important ingredient is the fish. Traditionally, Jamaicans use a whole red snapper or kingfish for this dish. However, you can use any firm-fleshed fish that you prefer. Link to Escovitch Sauce.
- Red Snapper: The most popular fish used for escovitch is whole red snapper or kingfish but you can use any other firm-fleshed fish.
- Onions & bell peppers: You’ll need both sweet bell peppers and onions for this recipe. Use colorful bell peppers for the presentation.
- Carrots: Escovitch wouldn’t be the same without carrots because they bring a natural sweetness and crunch to the dish.
- Scotch bonnet peppers: These peppers are essential for Jamaican escovitch to give it its characteristic heat. If you can’t find them, you can use habanero peppers or jalapeño peppers. If heat is not your jam then you can exclude the seeds.
- Vinegar and Sugar: White vinegar and sugar combo is a match made in heaven for Escovitch Sauce.
- Pimiento Berries: Pimiento berries, also known as whole allspice, are a key ingredient that brings tons of flavor in escovitch sauce.
- Fresh Thyme: This fragrant herb used fresh for this recipe is best but dried time works too.
- Orange Juice: Just a splash of orange juice adds some bold yet subtle acidity to the sauce, a total game changer, and a family secret.
How To Make Escovitch Fish
How to Make Escovitch Sauce Link
To Prepare The Fried Fish
- Once you have your fish, you will need to clean and season it. Jamaicans usually season their fish with a few spices
- After seasoning the fish, it is fried until it is crispy and golden brown. Orange Juice: Just a splash of orange juice adds some bold yet subtle acidity to the sauce, a total game changer, and a family secret.
- Next, the fish is placed in a marinade made with vinegar, sweet pepper, onions, scotch bonnet, and more. The marinade is left to soak into the fish for a few hours or overnight. This allows the flavors to meld together and create a delicious taste.
- When it is time to serve the Jamaican Escovitch Fish, it is usually garnished with slices of onions, peppers, and carrots. This adds a beautiful pop of color to the dish and enhances the flavors.
- You can make escovitch fish in 45 minutes and serve immediately but for best results aka a life-changing bite, allow the fish to sit in the escovitch sauce overnight to soak up all the flavors.
Escovitch Fish FAQs
What is escovitch fish made of?
Escovitch fish is a popular dish in Jamaica. Traditionally, it’s made with seasoned whole red snapper fish fried in oil to make the skin crispy before being topped with a mixture of onions and bell peppers, scotch bonnet pepper, and vinegar.
What is the meaning of the word escovitch?
Escabeche is poached or fried fish, pickled in something acidic after cooking. Escovitch adds onions, chayote, carrots, and Scotch bonnet peppers. The Jamaicans gave the word its local flavor just as they gave the dish.
Who brought Escovitch fish to Jamaica?
The Spanish, the first European arrivals to the island, contributed dishes such as the vinegary escovitch fish (Spanish escabeche) contributed by the Spanish Jews.
Which country invented escovitch fish?
Escovitch fish originated in Spain where it is known as Escabeche and was brought to Jamaica by the Spaniards. Escovitch fish is the Jamaican version of Escabeche as they give the fish its local twist.
What is escovitch in English?
Escovitch meaning pan-fried and dressed with spices is a word derived from Escabeche a Latin American/Mediterranean cuisine that refers to fish or meat that is marinated and cooked in an acidic mixture. Escovitch was introduced by the Spaniards to Jamaica during the time they settled on the island.
What does escabeche mean?
Escabeche means fish or chicken fried in oil then marinated in a spicy pickled sauce and served cold. Escovitch adds onions, chayote, carrots, and Scotch bonnet peppers. The Jamaicans gave the word its local flavor just as they gave the dish.
What does escabeche taste like?
Its tangy and bright flavor is brought out even further by the distinct tastes of vinegar and bell pepper. Escabeche is a wonderful dish and one that’s so easy to prepare too!
What is Bammy?
Bammy is a traditional Jamaican cassava flatbread best when eaten with fish. Bammy is usually soaked in milk or water and then fried to bring out all the great flavors.
How healthy is Bammy?
Bammy is prepared from Cassava which is a root vegetable. Cassava is a carbohydrate-rich root vegetable. It also contains a little amount of fiber as well as vitamins and mineral
How to Store Escovitch Fish/Can you make Escovitch Fish Ahead of Time
How Do You Store Escovitch Fish Leftovers?
Put the Escovitch fish in a shallow container and put a tight lid on it before placing it in the refrigerator. This will keep the dish fresh for up to five days.
What do you eat Escovitch fish with?
Whatever you like! I usually eat escovitch fish with fried dumplings or Jamaican festival, rice and peas, plantain and so much more.
Can this be made ahead?
Yes! You can make the vinegar sauce up to a few days in advance. The fish can be cooked and stored up to 3-4 days in advance.
Different Ways to Make Jamaican Escovitch Fish
How to make oven-roast fish
To roast the fish. Season the fish as instructed and roast in a 425-degree Fahrenheit oven for about 20-25 minutes.
How to air fry fish
To air fry the fish. Season the fish as instructed, place the fish in the basket of the air fryer, and cook at 400° for 15 to 20 minutes, gently flipping halfway through, or until the fish is golden and flakes easily with a fork.
Cooking Tips
- Clean and trim your fish even if your fishmonger already scaled it.
- Marinate the fish in the dry seasonings overnight in the fridge if you have time for maximum flavor.
- Cut slits in the fish to prevent it from curling while frying.
- To enhance the flavor you can add some scotch bonnet pepper, thyme, garlic, and pimento to the frying oil to start to infuse flavor while the fish fries.
- The scotch bonnet pepper in this recipe makes the dish slightly spicy. Or leave the scotch bonnet pepper out if you’re not a heat fan. Be sure to use gloves.
- Escovitch fish is best served the next day after the fish soaks up all the sauce flavors.
“From the rising of the sun to its going down The Lord’s name is to be praised.” Psalms 113:3 NKJV
Praise the name of the Lord. But what is His name? His name can’t just be Lord. In the book of Exodus, He tells us one of His names. Moses asked Him, what is your name? He responded Great I AM. In the book of Psalms and Isaiah, He also has another name. YAH. In the KJV translation, it says Jehovah and JAH. So which is it? We know as believers that the God of the Bible is a Hebrew God. He chose Israel to be His people.
So His name in the Hebrew language is YHWH, YAH for short. We serve the Highest Yah. YHWH God of Israel. Praise His Holy name. From the rising of the sun to the going down, praise YAH. Let everything that has breath praise YAH. Whoever calls on the name of YHWH shall be saved. All Praise to the Highest YHWH. Don’t just call Him Lord, call Him by His Holy name. YHWH.
How to Make Jamaican Escovitch Fish
Ingredients
Ingredients to Season Fish
- 4 Red Snapper
- 4 tbsp Complete Seasoning
- 4 tbsp Black Pepper
- 4 tbsp Onion Powder
- 4 tbsp Garlic Powder
- 4 tbsp Paprika
Ingredients for Escovitch Sauce
- 1 Onions chopped in rings
- Bell Peppers 1/2 of each color red, yellow, green, orange
- 2 Carrots chopped small
- Scotch Bonnet Peppers remove seed if necessary
- 1/2- 1 cup Vinegar
- 1/4 cup Sugar
- 15 Pimiento Berries
- 3 stems of Fresh Thyme
- 1/8 cup Orange Juice
Instructions
- How to Make Escovitch Sauce Link
- To Prepare The Fried Fish
- Once you have your fish, you will need to clean and season it. Jamaicans usually season their fish with a few spices
- After seasoning the fish, it is fried until it is crispy and golden brown. Orange Juice: Just a splash of orange juice adds some bold yet subtle acidity to the sauce, a total game changer, and a family secret.
- Next, the fish is placed in a marinade made with vinegar, sweet pepper, onions, scotch bonnet, and more. The marinade is left to soak into the fish for a few hours or overnight. This allows the flavors to meld together and create a delicious taste.
- When it is time to serve the Jamaican Escovitch Fish, it is usually garnished with slices of onions, peppers, and carrots. This adds a beautiful pop of color to the dish and enhances the flavors.
- You can make escovitch fish in 45 minutes and serve immediately but for best results aka a life-changing bite, allow the fish to sit in the escovitch sauce overnight to soak up all the flavors.
Leave a Reply