About this recipe

A beloved Jamaican classic, Escovitch Fish features crispy fried whole snapper drenched in a tangy, spiced vinegar-pickled vegetable sauce loaded with scotch bonnet, onions, and bell peppers. Bold, bright, and unapologetically vibrant — this is island cooking at its finest.

Instructions

1. 1

   Pat the cleaned, scored red snapper dry with paper towels. In a small bowl, mix together salt, black pepper, and ground allspice. Rub the seasoning all over the fish and into the score marks. Let the fish sit for at least 10 minutes to absorb the flavors.

2. 2

   Heat about 1 cup of vegetable oil in a large heavy skillet over ^[medium-high heat] until shimmering and hot (around ![350°F]). Carefully lay the fish in the oil and fry undisturbed for 5–7 minutes per side until deeply golden and crispy. The fish should release easily from the pan when ready to flip. Transfer to a plate lined with paper towels to drain. Repeat with the second fish if needed.

3. 3

   In a separate saucepan, heat 2 tablespoons of vegetable oil over ^[medium heat]. Add the garlic and sauté for 30 seconds until fragrant. Add the onion, carrots, red bell pepper and green bell pepper, and scotch bonnet pepper. Stir and cook for 2–3 minutes — you want the vegetables to soften slightly but still retain a little bite. Pour in the white vinegar and water, add the sugar and allspice berries, and stir to combine. Bring to a gentle simmer and cook for 3–4 minutes until the sauce is fragrant and slightly reduced.

4. 4

   Arrange the fried fish on a large serving platter. Immediately spoon the hot escovitch sauce — vegetables and all — generously over the fish. Let it rest for at least 5 minutes so the fish soaks up the tangy brine. Serve with festival (fried dumplings), bammy, or rice and peas for a full Jamaican spread.