Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables

READY IN: 25mins
Recipe by Deantini

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.

Top Review by mightyro_cooking4u

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

Ingredients Nutrition

Directions

  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. 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. Add remaining 2 tablespoons of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes.
  4. Add vinegar to pan and cook until evaporated. Season with salt and pepper.
  5. Pour vegetables over fish.
  6. Serve with lime wedges to squeeze over.

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