Jamaican Escoveitched Fish

Name: Jamaican Escoveitched Fish
Prep time: 5 min
Cook time: 15 min
Total time: 80 min
Yield: 4 servings
Cuisine: Caribbean,Latin
Ingredients: 4 small red snapper fish, whole or fillets, cleaned; 4 cups water; 1/4 cup freshly squeezed lemon juice (about 1 lemon); 1/4 cup freshly squeezed lime juice (about 2 limes); 3 teaspoons salt; 2 teaspoons freshly ground black pepper; 2 tablespoons vegetable oil; 1 medium chile pepper of choice, sliced into rings; 1 1/2 cups cane or cider vinegar; 1 medium chayote squash, peeled and cut into thin strips; 2 small onions, sliced into rings; 8 whole allspice berries; 6 whole black peppercorns

A traditional Jamaican escovitch fish features fried snapper marinated in a tangy, spiced vinegar sauce with onions and hot peppers.

⭐ 3.6 (37 reviews) Prep: 5 minCook: 15 minTotal: 80 minYields: 4 servings

Category Tags:

Breakfast Dinner Entree Lunch

Cuisine Tags:

Caribbean Latin

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Instructions

Heat vegetable oil to 375 F in a skillet.
Wash fish with water, lemon, and lime juice, then pat dry and season with salt and pepper.
Pan-fry fish 3 to 5 minutes per side until crisp, then place into a deep nonreactive pan.
Combine chile pepper, vinegar, chayote, onions, allspice berries, and peppercorns in a medium saucepan; bring to a boil for 3 minutes, then simmer until onions soften.
Cool the marinade, then pour it over the fried fish and refrigerate for at least 1 hour.
To serve, arrange fish on a platter, top with marinated vegetables, and spoon extra marinade over it, pairing with warm bammies and salad.

Nutritional Info (per serving)

Calories: 350 kcal

Carbohydrate: 14 g

Cholesterol: 80 mg

Fiber: 4 g

Protein: 46 g

Saturated Fat: 2 g

Sodium: 1862 mg

Sugar: 3 g

Fat: 11 g

Unsaturated Fat: 0 g