Dinner
Jamaican Escovitch Fish
Golden fillets of red snapper or porgy sizzle until crisp at the edges, then soak up a warm bath of pickled onions, carrots, and bell pepper laced with habanero heat, allspice, and tangy cane vinegar. Every bite delivers bright, sweet-sour crunch against tender, spice-kissed fish.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 303
- Protein
- 30g
- Carbs
- 12g
- Fat
- 13g
- Fiber
- 3g
- Sugar
- 7g
- Sodium
- 411mg
Ingredients
- 3 tbsp canola oil, divided
- 2 medium onions, halved and thinly sliced
- 2 medium carrots, cut crosswise into thirds and sliced into thin strips
- 1 medium bell pepper, thinly sliced
- 1 habanero chile, seeded and thinly sliced
- 1/2 tsp allspice berries, cracked, plus 3 whole berries
- 1/2 tsp black peppercorns
- 3 sprigs fresh thyme
- 1 1/2 cup cane vinegar (see Tip)
- 1 1/4 lb red snapper or 2 ½ pounds porgy (about 4 small), cleaned and heads removed
- 1/2 tsp salt
- 1/4 tsp ground pepper
Instructions
- Heat 2 tablespoons oil in a large saucepan over medium heat. Add onions, carrots, bell pepper, chile, cracked and whole allspice berries, peppercorns and thyme. Cook, stirring often, until the vegetables soften, about 10 minutes. Add vinegar and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.
- Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Sprinkle both sides of fish with salt and pepper. Cook, turning once, until just cooked through, 3 to 5 minutes per side, depending on thickness. Remove from heat. Pour the vegetables over the fish. Let stand at room temperature for 30 minutes before serving.