Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  red snapper fillets (or 2 whole red snapper)
• 1⁄4 cup  vegetable oil
•  coarse salt and freshly cracked black pepper
• 2  leeks, sliced (white and light green only)
• 2  carrots, julienned
• 4  sprigs thyme, fresh
• 1  scotch bonnet pepper, minced
• 1  pinch ground allspice
• 2  tablespoons white vinegar
• 1  lime, cut in wedges

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.