45 min
Jamaican Style Escovitch of Fish with Pickled Vegetables
Recipe GLPRdc939d4099cf1f
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.
