Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables

Total Time
25mins
Prep 15 mins
Cook 10 mins

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.

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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