Name: Jamaican Escovitch Fish
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Caribbean
Ingredients: Four 8- to 10-ounce (225-285g) whole cleaned snapper or four 6- to 8-ounce (170-230g) skin-on snapper fillets; 4 limes, halved; 2 medium cloves garlic, minced; Kosher salt and freshly ground black pepper; 1/4 cup all-purpose flour (32g); 1 1/2 cups unrefined coconut oil, for frying; 2 cups (473ml) white cane vinegar, such as Grace brand, or distilled white vinegar; 1 teaspoon sugar; Pinch kosher salt; 1 cup (100g) julienned chayote; 1 cup (100g) julienned carrot; 2 medium yellow onions (8 ounces; 227g each), thinly sliced crosswise into rounds; 1 Scotch bonnet pepper, stemmed and thinly sliced either with or without seeds (keep seeds if you want more heat); 6 allspice berries

Jamaican Escovitch Fish

The combination of the savory fried fish and a tart and aromatic pickle makes for a quick and satisfying meal.

25 min total 5 min prep 20 min cook 4 671 cal

Instructions

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1 For the Fried Fish: Wash fish well and rub all over with cut surface of lime halves, including inside cavity if using whole fish. Pat dry. Using a sharp knife, score the skin side of the fish by cutting a series of diagonal slashes through the skin. Rub garlic all over, then season lightly with salt and pepper, including inside the fish cavity if using whole fish.
2 Spread flour in a wide, shallow dish. Dredge fish lightly by dipping both sides into flour and then shaking off excess.
3 In a large cast iron skillet or stainless-steel sautè pan, heat 1/2 inch oil over medium heat until melted and shimmering. Gently add fish, skin side down, and fry until golden brown on first side, 3 to 4 minutes.
4 Carefully flip fish and cook until second side is golden brown and flesh is opaque and flaky, 3 to 4 minutes. Using a slotted fish spatula, carefully lift fish from oil and transfer to paper towel-lined plate to drain.
5 For the Escovitch Sauce: In a 2-quart saucepan, bring vinegar, 1 cup (237ml) water, sugar, and salt to a boil over medium heat. Add chayote, carrots, onions, Scotch bonnet, and allspice berries, then return to simmer and cook for 3 minutes. Remove from heat.
6 Transfer fried fish to a rimmed heatproof platter or serving dish. Pour hot escovitch sauce over fried fish. Serve hot or let cool to room temperature before serving.