Escovitch Fish

Name: Escovitch Fish
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 4 servings
Cuisine: jamaican
Ingredients: 2 lb Firm white fish; 0.5 cup Neutral oil; 1 clove Garlic; 0.5 tsp Ginger; 2 piece Thyme; 1 piece Bay leaf; 0.5 piece Red Pepper; 0.5 piece Yellow Pepper; 1 piece Onion; 1 piece Carrot; 1 tbsp Sugar; 0.5 tsp Allspice; 1 tsp Worcestershire Sauce; 1 piece Scotch Bonnet; 1 piece Lime; 0.75 cup Vinegar; 0 Bell pepper

Escovitch Fish from Jamaica. Times were inferred from the source steps.

Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.

0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.

Start cooking

Prep: 10 min
Cook: 24 hr
Total: 24 hr 10 min
Difficulty: A bit of work
Spice: Hot
Cost: Weeknight budget$8–16 USD · indicative, not a store price

Know it before you cook it

Source photograph of Escovitch Fish. Not official I Want Some Food pixel artwork.

About

Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready. In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.

Ingredients

Servings

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.
Step 2
In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes.
10 min
Step 3
Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.
1440 min

Adapt this recipe

The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.

Adaptations · 0 / 15 used. Resets 24 August.

Substitutions

garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
lime → lemon
Works in most savoury cooking. Desserts may notice.

Tips

Times on this listing were inferred from the imported method, not kitchen-tested.

History & culture

Editorial cultural notes have not been written for this imported dish.

Editorial history has not been written for this imported dish.

Inspired by

Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.

How long does Escovitch Fish take?

24 hr 10 min all in — 10 min prep, 24 hr cook. That is the time on this recipe, not a guess.

How many does it serve?

The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

A bit of work.

How spicy is it?

Hot.

What allergens should I watch?

This recipe is labelled for Fish. Labels are informational — check the packets in your kitchen. This is not medical advice.

Does it fit a diet?

The published recipe is labelled Pescatarian, Gluten-free, Dairy-free, Nut-free.

What does it cost to cook?

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Oven, Frying pan, Saucepan, Mixing bowl.

How much salt do I put in?

This recipe does not list a salt amount. We will not invent one.

How much sugar?

1 tbsp of Sugar.

How much vinegar?

¾ cup of Vinegar.

What can I use instead?

garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. lime → lemon. Works in most savoury cooking. Desserts may notice.

Any tips from this recipe?

Times on this listing were inferred from the imported method, not kitchen-tested.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.

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