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    You are in: Home / Recipes / Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables Recipe
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    Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Deantini's Note:

    Escovitch is the Jamaican version of the Spanish Escabéche (searing of meat or fish and adding to a vinegar salad, served cold or at room temperature). The fish is cooked and then a spicy marinade is added. I’ve used red snapper but you could use any other firm fish such as rainbow trout.

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    1. 1
      Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper.
    2. 2
      Heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter.
    3. 3
      Add remaining 2 tablespoons of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes.
    4. 4
      Add vinegar to pan and cook until evaporated. Season with salt and pepper.
    5. 5
      Pour vegetables over fish.
    6. 6
      Serve with lime wedges to squeeze over.

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    Ratings & Reviews:

    • on September 26, 2009


      Quick, easy and tasty dish. Made for Newest Zaar.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables

    Serving Size: 1 (294 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 388.8
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 2.4 g
    Cholesterol 79.9 mg
    Sodium 128.5 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 2.3 g
    Sugars 4.0 g
    Protein 45.9 g

    The following items or measurements are not included:


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