Escovitch Fish Recipe



2 lbs fresh fish
Juice of ½ a lime
1 1/2 tsp salt
½ tsp black pepper
1 tsp all purpose seasoning
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 carrots, cut into thin strips
1 onion, thinly sliced
1 clove garlic, sliced
½ tsp Jamaican Pimento
1 cup white vinegar
1 tsp sugar
10 sprigs of thyme
1 scotch bonnet pepper, seeds removed
Delect Vegetable Oil


1. To prepare fish, rinse well. Squeeze juice of lime over fish and then rinse. Season fish with 1 tsp salt, black pepper and all purpose seasoning. Deep fry fish over high heat. Place on a plate lined with paper towel to allow the oil to drain.

2. To prepare the marinade place bell peppers, carrots, onion, clove, Jamaican pimento, white vinegar, thyme, sugar, ½ tsp salt and hot pepper. Bring to a boil, and then allow to simmer for about 3 minutes. Turn off heat and let it sit for 10 minutes.

3. Next place the fish in a dish that you can store in the fridge overnight. Pour the marinated vegetables over the top of the fish and let sit until completely cool before placing in the fridge. Refrigerate overnight before serving.

Recipe base courtesy of Jehan Powell | Jehan Can Cook