Escovitched Fish is loved by all fish lovers in Jamaica. Enjoy this delicious recipe.

Escovitched Fish

  • 1 (1½ pound) whole snapper or parrot fish (cleaned and scaled) 
  • 1 quart vegetable oil for frying
  • 1 teaspoon vegetable oil
  • ½  white onion (sliced)
  • ¼  teaspoon minced garlic
  • ½  large carrot (peeled and cut into thin strips)
  • 1 sprig fresh thyme, leaves stripped
  • 6 pimento (cracked)
  • ½  scotch bonnet pepper, seeded and minced
  • ¼  cup white vinegar
  • 1 tablespoon water
  • ¾  teaspoon salt
  • 1 pinch brown sugar
  • Black pepper to taste
  1. Pat the fish dry and cut 3 small slits on each side of the fish.  
  2. Season both sides with salt and pepper.
  3. Heat 1 quart oil in a large skillet over medium-high heat until smoking. 
  4. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. 
  5. Remove fish and place on a paper towel-lined plate (fried fish).
  6. Heat 1 teaspoon oil in a large skillet over medium-high heat. 
  7. Onion mixture:  Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. 
  8. Add thyme, pimento, scotch bonnet pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
  9. Serve fish topped with onion mixture spooned over the top (escovitched fish).