Jamaican Style Escovitch of Fish with Pickled Vegetables

Name: Jamaican Style Escovitch of Fish with Pickled Vegetables
Total time: 45 min
Cuisine: Caribbean
Ingredients: 1½ cups Malt vinegar; 4 teaspoons Garlic powder; 2⅓ tablespoons Sugar; 2 teaspoons Onion powder; 2 teaspoons Dried oregano; 2⅓ tablespoons Salt; 1 tablespoon Pickling spice; 1 teaspoon White pepper, ground; 1 Red bell pepper, thinly sliced; 1 Yellow bell pepper, thinly sliced; 1 Green bell pepper, thinly sliced; 1 Yellow onion, thinly sliced; 2 Garlic cloves, thinly sliced; 1 Scotch bonnet pepper, pierced; 6 6-ounce Firm white fish fillets, such as grouper, tilapia, striped bass, or catfish; 1 Lime, juiced; 1 cup All-purpose flour; 2½ tablespoons Paprika; 1 tablespoon Black pepper; 1 tablespoon Cayenne pepper; 1 tablespoon Dried thyme; ¼ cup Vegetable oil

Recipe GLPRdc939d4099cf1f

Caribbean

Main Course

45 min

Stovetop

SNAP eligible

Golden-fried white fish fillets topped with a vibrant medley of pickled vegetables in a spiced vinegar sauce. This Jamaican classic features crispy, flaky fish seasoned with a bold essence blend and finished with warm pickled bell peppers, onions, and garlic infused with pickling spices and a fiery Scotch bonnet pepper. Serve immediately for best texture and flavor.

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Ingredients

1½ cups Malt vinegar

4 teaspoons Garlic powder

2⅓ tablespoons Sugar

2 teaspoons Onion powder

2 teaspoons Dried oregano

2⅓ tablespoons Salt

1 tablespoon Pickling spice

1 teaspoon White pepper, ground

1 Red bell pepper, thinly sliced

1 Yellow bell pepper, thinly sliced

1 Green bell pepper, thinly sliced

1 Yellow onion, thinly sliced

2 Garlic cloves, thinly sliced

1 Scotch bonnet pepper, pierced

6 6-ounce Firm white fish fillets, such as grouper, tilapia, striped bass, or catfish

1 Lime, juiced

1 cup All-purpose flour

2½ tablespoons Paprika

1 tablespoon Black pepper

1 tablespoon Cayenne pepper

1 tablespoon Dried thyme

¼ cup Vegetable oil

Directions

Prepare the pickled vegetables. In a medium nonreactive saucepan, combine 1.5 cups malt vinegar, 2.33 tablespoons sugar, 2.33 tablespoons salt, 1 tablespoon pickling spice, red bell pepper, yellow bell pepper, green bell pepper, yellow onion, 2 sliced garlic cloves, and 1 Scotch bonnet pepper. Bring to a boil over medium-high heat. Reduce heat and simmer, skimming any foam that rises to the surface. Simmer vegetables for 2 minutes, then remove from heat and set aside. The pickled vegetables can be prepared up to 3 days in advance and refrigerated in a nonreactive container until serving. They may be served warm or at room temperature.
Prepare the seasoning essence. In a small bowl, combine 2.5 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, and 1 tablespoon dried thyme. Mix thoroughly and set aside.
Season and prepare the fish. Place 6 white fish fillets on a nonreactive plate and squeeze fresh lime juice over them. Let sit for several minutes to marinate slightly, then pat fillets dry with paper towels. Season both sides generously with salt and freshly ground white pepper.
Dredge the fish. In a shallow bowl, combine 1 cup all-purpose flour, 2 teaspoons of the prepared seasoning essence, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon dried oregano, and 1 teaspoon white pepper. Stir to combine thoroughly. Working with one fillet at a time, dredge each fillet in the seasoned flour mixture, coating both sides evenly, then shake gently to release any excess flour.
Fry the fish. Heat 1/4 cup vegetable oil in a large sauté pan over medium-high heat until the oil is hot and shimmers. Carefully add the dredged fish fillets to the pan and cook until golden brown and crispy on the first side, approximately 2 to 3 minutes depending on thickness. Gently flip each fillet and cook the second side until golden brown and the internal temperature reaches 145°F (63°C), another 2 to 3 minutes. Transfer the cooked fillets to a serving platter.
Finish and serve. Spoon the warm pickled vegetables and pickling liquid generously over the crispy fish fillets. Serve immediately while the fish is still hot and crispy.

Comments

Grocery List Plus Editorial Staff4.25

Escovitch hits easily at Harris Teeter or Food Lion—all the staples are there, though scotch bonnet pepper may need a walk to the ethnic aisle, and some readers will substitute jalapeño without real loss. Fish is prompt and the pickled-vegetable setup holds for three days cold, making this a rare weeknight win for batch cooking. The 45-minute claim holds up if you work efficiently: the pickle brine steeps while fish pan-fries. Budget $10 to $13 per pound of fillet, plus another $3 for the bell peppers and aromatics, landing around $5 per serving for a family of four—solid value for a hot-weather dinner that tastes like restaurant work.