Escovitch Fish
Published April 24, 2022
- Total Time
- 30 minutes, plus resting
- Rating
- Comments
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Ingredients
- 2pounds skin-on fish fillets from any light, sweet white-fleshed fish, such as black bass (see Tip), ½ to 1-inch thick
- ½lime or lemon
- 1¼teaspoons kosher salt, plus more to taste
- 1teaspoon ground black pepper, plus more to taste
- 1teaspoon garlic powder
- 1teaspoon onion powder
- 1teaspoon ground allspice or 5 whole allspice berries (see Tip)
- 1cup all-purpose flour
- Canola or other neutral oil, for frying
- 2 to 3garlic cloves, crushed
- 1 to 2whole Scotch bonnet chiles or habaneros, depending on desired heat
- 1medium sweet onion, thinly sliced
- 1large carrot, cut into thin 2-inch-long matchsticks
- 1small chayote, peeled, halved, seeded and thinly sliced lengthwise
- 1 to 2Scotch bonnet chiles or habaneros, seeded (depending on desired heat) and sliced
- 2teaspoons whole allspice berries (optional; see Tip)
- ½cup distilled white vinegar
- 1tablespoon golden raisins, chopped (optional)
- Good, crusty bread, such as sourdough or ciabatta
For the Fish
For Topping and Serving
Nutritional analysis per serving (6 servings)
700 calories; 51 grams fat; 5 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 14 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 34 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the fish: Set the fish on a paper towel-lined baking sheet. Rub the cut lime all over the fish. Let the fish drain on the paper towels, then pat thoroughly dry.
- Step 2
In a small bowl, combine the salt, black pepper, garlic powder, onion powder and ground allspice, if using. Take two-thirds of this seasoning and rub it all over the fish. If using thicker fillets, cut small slits on both sides and rub the seasoning into the slits. In a shallow dish, mix the remaining seasoning with the flour for dusting the fish later.
- Step 3
Heat a large skillet over medium-high. Add ½ inch of oil, just enough to fry one side of the fish at a time. (The fish should not be submerged in oil.) Add the garlic to the skillet, along with the chiles and whole allspice berries, if using.
- Step 4
Lightly coat the fish on both sides with the seasoned flour, shaking off any excess. When the oil is hot, carefully lay the fish in the pan skin side down, making sure to leave space between the fillets and working in batches if needed. Let cook for 2 to 3 minutes, then turn the fish over and cook for another 2 to 3 minutes, until the skin is crispy. The fish should be cooked only about 80 percent of the way through, as the residual heat will continue to cook it after it’s removed from the pan.
- Step 5
Set the cooked fish skin side up in a large rimmed dish that can fit all the fish without any overlap. Keep the dish close to the stove.
- Step 6
Make the topping: Pour all the oil and solids in the skillet into a bowl or measuring cup. Add 1 tablespoon of that oil to the skillet (discard the rest) and heat over medium-low. Add the onion, carrot, chayote, Scotch bonnets and allspice berries, if using. Cook, stirring often, for 2 to 3 minutes. Don’t let the vegetables get too soft; they should still have a little bite to them.
- Step 7
Raise the heat to high, and add the vinegar and chopped raisins, if using. Working quickly before the vinegar reduces completely, swirl the pan to tumble together the ingredients and then carefully pour the hot bubbling mixture evenly over the fish. It should not swamp the fish, but reach only about a quarter of the way up the sides. Immediately and tightly cover the dish with foil.
- Step 8
Leave the dish on the counter out of direct sunlight for at least an hour or up to 12 hours, so the fish has time to absorb all the flavors. (It gets better the longer it sits.) Do not refrigerate before serving: The fish is meant to be eaten at room temperature. Serve with the bread for mopping up the sauce. Leftovers may be refrigerated overnight and gently reheated in a pan over low heat to loosen the sauce.
- • In Jamaica, whole snapper is traditional for this recipe, and parrotfish and kingfish are also popular, but you can use almost any white, mildly sweet fish fillets — the fresher, the better. • Whole allspice berries add a deeper flavor than ground allspice, but they aren’t meant to be eaten. (Jamaican diners learn from an early age to avoid biting into them.) They may be removed from the finished dish before serving or eliminated entirely in favor of ground allspice.
Private Notes
Comments
I’m Jamaican. The Cho Cho ( chayote) and raisins are unorthodox but willing to try them in the sauce! However you have to eat this fish dish with Festival or Johnny Cakes to get the true experience of eating escovitch at Gloria’s in Port Royal. BTW this recipe may have come to Jamaica via the Sephardic Jewish community. The Times did an article on just such a fish recipe that has undergone adaptations depending on the region.
I'm thrilled to see this delicious Jamaican dish featured in The Times. As a Jamaican I can tell you it's hard to go wrong with this and I like the variation offered by Francine. Boiled green bananas also make a great side dish. Enjoy!
I have been making Escabeche since we first went to the Bahamas more than 35 years ago. Steaked King Mackerel or swordfish has texture that can stand up to vinegar, but any firm fish will do. I use Rice or Wondra flour and add bell peppers to the veg mix + onions and only a little carrot. Chayote and raisins?Maybe try in a small batch. Here in Miami they would use Completa or a Goya/Badia seasoning. I keep ghost/habanero peppers whole and cut slits so everyone can remove if too hot
Omitted the raisins but this was very tasty - tangy and full of flavor!
Terrific, great recipe for W@H cook. Cut veg (extra) day before, added celery and semi-hot green peppers in addition to habaneros, since we like things spicy, skipped chayote. At noon day of, cooked veg, added parsley and 2-3 TBSP pickled golden raisins (had made to go with roast veal a week earlier). Rather than fry fish, rubbed with spice rub and olive oil, roasted on a bed of fresh thyme @ 375 for 12 min. Poured hot veg mix on top, covered and let sit till dinner. Served w steamed limas.
Made mostly as written. Halved fish and seasonings. Vegetables made the same, omitting chayote. At 10am I had some great looking, crispy fried fish in some delicious smelling vinegar sauce. After letting it sit for 10 hours…not great. Felt like leftovers.