There is much more to Jamaican cuisine than beef patties and jerk chicken. Akin to the island’s motto, Out of Many, One People, there are savory influences from nearly every culture that has touched the sand. The food is eclectic and relies mainly on fragrant spice blends and simple cooking techniques, making it an easy choice for your next dinner party.
Our traditional Jamaican Escoveitch Fish recipe beautifully combines flavors from India in the Curried Goat, West Africa in the Jerk Pork and Spain. By using indigenous island ingredients, the taste is purely Jamaican. Here is how to prepare this delicious dish.
Yield: 4 servings
Ingredients
2 lbs. Red Snapper, filleted, skin removed
1 cup Canola oil
2 large Spanish onions, thinly sliced
1 Scotch Bonnet pepper, seeds, and ribs removed
Salt and pepper to taste
1 cup white vinegar
Directions
In order to prepare the fish, begin by giving it a thorough rinse under cold water. Once you’ve rinsed the fish, dry it with a pat to remove any excess moisture. To add flavor, sprinkle a pinch of salt and pepper onto both sides of the fish.
Next, heat some oil in a large skillet on high heat. Once the oil is hot enough, gently place the fillets into the skillet. Cook each side for approximately 2-3 minutes or until golden brown. Once the fish is cooked, remove it from the skillet and place it onto a plate.
Remove most of the oil from the skillet, leaving only a thin coating. Add in the onions and peppers, along with a tablespoon of water. Cook them for a minute or so until they become slightly tender. Finally, add some vinegar and sauté everything together until the onions and peppers reach the desired level of tenderness.
To finish it, pour the mixture of onions and peppers over the cooked fish. This dish can be served hot, cold, or at room temperature, depending on your preference. Enjoy the delectable flavors of this fish dish!
