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Jamaican Escovitch fish recipe

Jamaican Escovitch fish recipe

Learn how to prepare Jamaican ecovitch fish recipe with these easy to follow directions.
5 from 4 votes
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Jamaican
Servings 2 Servings
Calories 157 kcal


  • 2 lbs Fresh fish
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 tbsp Brown sugar
  • 4 Garlic cloves
  • 2 Medium onions Slice thin
  • 1 Large carrot Cut into thin strips
  • 4 Scotch bonnet pepper De-seed two and slice. Leave the other two whole
  • 10 Pimentos berries (allspice)
  • 2 oz Apple cider Vinegar
  • Cooking Oil
  • 1 Lime/lemon To wash the fish



  • Wash the fish in water with the juice from the lime/lemon.
  • Drain away the excess water and dry the fish as much as possible, using kitchen paper roll helps a lot.
  • Mix mix the salt and black pepper together to make the fish seasoning.
  • Rub the seasoning all over and into the fish. Cut small deep gashes in each sides of the fish and rub the seasoning into it.
  • To a frying pan, add about a ¼ cup of cooking oil, just enough to cover one side of the fish at a time (you are NOT deep frying the fish). Place on medium to high heat.
  • Cut the garlic cloves in half and drop them into the oil along with 5 grain of pimentos berries and who whole scotch bonnet pepper.
  • Once the oil is hot carefully place fish in. After 2-3 minutes turn the heat down to medium. Fry both sides of the fish until is crispy.

Escovitch sauce

  • Pour away the oil in the frying leaving about 1 tbsp. On low heat, add the onion, the rest of the pimento berries, the slice scotch bonnet pepper, carrot strips and sauté for 2-3 minutes.
  • Add the vinegar and brown sugar, cook for another 2-3 minutes
  • Pour over the fried fish and leave to absorb the flavour.


  • Use only one scotch bonnet pepper in the escovitch sauce if you can't take to much of the spice.


Calories: 157kcal
Keyword fired fish, Fish, Jamaican Escovitch fish
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