Jamaican Escoveitched Fish

Name: Jamaican Escoveitched Fish
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 3 lbs fish (snapper or similar); 2–3 limes, for rinsing; 1 sliced Scotch bonnet pepper; 2 cups vinegar; 1/2 cup oil (for frying); 1 tsp allspice; 2 large onions, sliced; 2 tsp black pepper

Prep 20 min · Cook 30 min · Serves 4

Escoveitched Fish is a beloved Jamaican dish made by frying fish until golden and crisp, then covering it in a tangy, spiced vinegar sauce with onions, peppers, and allspice. This recipe is full of bold flavors and best enjoyed after marinating overnight.

Ingredients

3 lbs fish (snapper or similar)
2–3 limes, for rinsing
1 sliced Scotch bonnet pepper
2 cups vinegar
1/2 cup oil (for frying)
1 tsp allspice
2 large onions, sliced
2 tsp black pepper

Directions

Wash fish thoroughly in water and lime juice, then pat dry.
Season with salt and black pepper. Marinate at least 2 hours.
Heat oil in a pan and fry until crisp and golden on both sides.
In a saucepan, combine vinegar, onions, Scotch bonnet, allspice, and black pepper. Simmer until onions soften.
Pour the hot marinade over the fried fish. Cover and marinate overnight for best flavor.

Tips and Serving

Traditionally served with fried festival, bammy, or hard dough bread. For less spice, use the Scotch bonnet whole instead of sliced.