We were so incredibly lucky to eat the most delicious food at Beaches Resorts Ocho Rios in Jamaica when we reviewed the resort recently, that I just had to share this stunning Jamaican dish of Escoveitched Fish we loved there, rustled up by Executive Chef Junior Frances, here, left with chef Lemar Lawrence.
A traditional Jamaican dish, escoveitched fish is full of flavour as the snapper fillet is seasoned, fried and marinated in a tangy vinegar-based sauce, bursting with carrots, onions and julienned bell peppers.
Enjoyed daily, it’s also a dish that is traditionally eaten on Good Friday.
Utterly delicious! Thanks Junior Francis
Here’s how you can make it at home:
2 pound snapper fillet or whole, season with salt and pepper
1/4 cup (32g) flour, seasoned with salt and black pepper
1 teaspoon crushed pimento (allspice) grains
Oil for frying
1/2 (118 ml) cup oil
1/2 (125 ml) cup vinegar
1 large/ 2 medium onions, cut in strips
1 carrot, cut into strips
1 chocho, peeled and cut into strips
4 whole pimento grains
2 ounce bell pepper cut into strips
1 stem Escallion (green onion) chipped
1 sprig thyme
Hot pepper as needed (scotch bonnet)
Salt and black pepper to taste
Dust the fish with the seasoned flour, and fry in hot oil until golden brown on each side. Remove fish and place on a platter.
In a separate frying pan, place oil and allow to heat, add all the vegetables and thyme and saute for about three minutes, vegetables should be crunchy so do not over cook. Add vinegar then adjust flavour with salt and pepper.
Pour the sauce over the fish; this can be served hot or cold.