Fried Jamaican Escovitch Fish

Fried in a hot skillet, this easier spiced escovitch fish recipe is made with red snapper fillets but is flexible. The snapper (or kingfish or mullet fish) is fried until tender and crispy then it is soaked in my homemade escovitch sauce, a spicy pickled sauce made with pan-fried onion, carrots, allspice and scotch bonnet peppers. Serve with bammy or festival dumplings

📝 Ingredients

• 2 (1.25 lb) snapper filets (cleaned)
• 1 lime (halved)
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 1 1/2 teaspoons allspice (ground )
• 1 teaspoon cayenne
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon all-purpose flour
• olive oil
• 1 tablespoon olive oil
• 1 large yellow onion (sliced 1/4 - 1/2 inch thick)
• 1 carrot (julienned)
• 1 red bell pepper (sliced 1/4 - 1/2 inch thick)
• 2 cloves garlic (minced)
• 1/4 teaspoon salt
• 3 sprigs thyme (stems removed)
• 1 teaspoon allspice (whole )
• 1 1/2 teaspoons sugar
• 1 cup water
• 1 cup white wine vinegar
• 1 scotch bonnet pepper (chopped (opitional) )

👨‍🍳 Instructions

1. 1--- To prepare fish: ---
2. 2Rub fish with lime, then pat fish filets dry with a paper towel. In a small bowl mix together salt, black pepper, allspice, cayenne, garlic powder, and onion powder. Liberally season both sides of fish.
3. 3Using a heavy bottom skillet like cast-iron or heavy non-stick, turn heat on to medium-high. Fill with oil to approximately ⅓ of the height of your filets and heat oil until it reaches 350 degrees.
4. 4Once hot, lightly dust fish in flour and add to the skillet skin side down to fry for 2 to 3 minutes on each side. Fish is done once it turns opaque. Add fish to a casserole dish and set aside.
5. 5--- To prepare Escovitch Sauce: ---
6. 6In a separate skillet over medium-high heat, add onions, carrots, bell peppers, and garlic, and allow the vegetables to sweat for 2-3 minutes.
7. 7Add in thyme, scotch bonnet pepper, whole allspice, white wine vinegar, water, and sugar, and bring to a boil. Reduce heat to a simmer and continue to cook vegetables until they become tender - approximately 4-5 minutes. Remove from heat and let the sauce marinate for 5 additional minutes.
8. 8Pour sauce over the fish and serve warm. Alternatively, you can let the fish soak in the sauce overnight. Then reheat and serve the next day.