Escoveitched Fish: A Caribbean Delight
Escoveitched fish is a beloved dish in Caribbean cuisine, especially in Jamaica, where it’s often served as a hearty meal or at celebrations. With its crispy fried fish and tangy, spicy escoveitched sauce, this dish is bursting with vibrant flavors that are sure to delight your taste buds. If you’re ready to add some authentic Caribbean flair to your table, here’s how you can prepare this classic recipe.
Serves: 6
Ingredients
- 3 lbs snapper fish (about ½ lb each)
- 2 tablespoons Tropical Spice Season to Di Bone (available at Tropical Spice Shop)
- Pinch of salt
- 1 tablespoon black pepper
- 2 cloves garlic, crushed
- Oil for frying
Escoveitched Sauce
- ½ lb carrots, julienned
- ½ lb onions, thinly sliced
- 4 scotch bonnet peppers, sliced
- 1/3 cup vinegar
- 1 teaspoon pimento grains
- ½ cup water
Method/Instructions
Step 1: Preparing the Fish
Start by cleaning and scaling the fish. To do this, wash the fish thoroughly in a mixture of vinegar or lime juice and water to remove any impurities. Pat the fish dry with absorbent paper. Next, make 1 or 2 small slits on each side of the fish to allow the seasoning to penetrate deeper.
Step 2: Seasoning the Fish
Combine the Tropical Spice Season to Di Bone, salt, and black pepper in a small bowl. Rub this seasoning mixture generously on the inside and outside of the fish, making sure to work it into the slits as well. Once seasoned, cover the fish and allow it to marinate for at least 20 minutes, letting the flavors soak in.
Step 3: Frying the Fish
Heat oil in a skillet over medium heat, ensuring there’s enough oil to cover the bottom of the pan. Add the crushed garlic to the skillet and fry it until fragrant, releasing its flavor into the oil. Carefully add the seasoned fish to the skillet and fry each side for about 5 minutes, or until the fish is lightly browned and crispy. Once fried, remove the fish from the skillet and drain on absorbent paper to remove excess oil.
Step 4: Arranging the Fish
Once the fish has cooled slightly, arrange it on a serving platter, ready to be garnished with the escoveitched sauce.
Step 5: Preparing the Escoveitched Sauce
For the escoveitched sauce, julienne the carrots into thin strips, slice the onions into rings, and cut the scotch bonnet peppers into rings as well. In a separate pot, bring the water and vinegar to a boil. Add the carrots, onions, peppers, and pimento grains to the pot, and let them boil for about 2 minutes on a low flame. The vegetables should soften slightly but remain crisp and vibrant.
Step 6: Drizzling the Sauce
Once the sauce is ready, drizzle it generously over the fried fish. This adds a tangy, spicy kick that balances out the crispy, savory fish.
Pro Tip: You can prepare the escoveitched sauce the day before and refrigerate it to allow the flavors to intensify.
Serving Suggestions
Escoveitched fish is traditionally served with a side of rice and peas, fried dumplings, or festivals, but it can also pair wonderfully with a simple salad or steamed vegetables. The spicy and tangy sauce will elevate the flavors, making each bite a burst of Caribbean goodness.
Pro Tips
- The heat from the scotch bonnet peppers can be intense, so feel free to adjust the number of peppers based on your spice tolerance.
- For an extra burst of flavor, try adding a small amount of sliced bell pepper or scallions to the escoveitched sauce.
Now you’re ready to enjoy the perfect Escoveitched Fish, a deliciously crispy and flavorful dish that’s a true representation of Caribbean cooking. For the best seasonings, be sure to check out Tropical Spices at Tropical Spice Shop.