Authentic Jamaican Escovitch Fish (Crispy Red Snapper with Tangy Pickled Vegetables)

Prep Time: 20 minutes
Marinating Time: 15–30 minutes (optional but recommended)
Cook Time: 20 minutes
Total Time: 40–50 minutes
Servings: 2–4

Ingredients

For the Fish

• 2–4 whole red snapper (or any firm white fish), cleaned

• 1 lime or lemon

• 2 tablespoons Maggi All Purpose Seasoning

• 2 tablespoons Maggi Fish Seasoning

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 2 tablespoons green seasoning (optional but recommended)

• Vegetable oil, for frying

For the Escovitch Sauce

• 1 large onion, thinly sliced

• 1 carrot, julienned (cut into thin strips)

• ½ red bell pepper, thinly sliced

• ½ yellow bell pepper, thinly sliced

• 3 cloves garlic, minced

• ½ teaspoon freshly grated ginger

• 2 sprigs fresh thyme

• 1 Scotch bonnet pepper (whole or sliced for extra heat)

• ½ teaspoon ground allspice (pimento)

• 1 tablespoon brown sugar

• ¾ cup white vinegar

Instructions

1. Prepare the Fish

Wash the fish thoroughly with lime or lemon and rinse under cold water. Pat completely dry with paper towels.

Using a sharp knife, make 3–5 shallow diagonal cuts on each side of the fish, depending on its size. These small cuts help the seasoning soak into the fish and allow it to cook more evenly.

In a small bowl, combine the Maggi All Purpose Seasoning, Maggi Fish Seasoning, onion powder, garlic powder, and black pepper.

Rub the seasoning mixture evenly over the fish, making sure to season inside the cavity and inside the cuts. If using green seasoning, rub it evenly over the fish as well.

Allow the fish to marinate for 15–30 minutes for the best flavor.

2. Fry the Fish

Heat enough vegetable oil in a large frying pan over medium heat.

Carefully place the fish into the hot oil and fry for 5–7 minutes per side, or until the skin is crispy and golden brown and the fish is cooked through.

Transfer the fried fish to a wire rack to drain while preparing the escovitch vegetables.

3. Make the Escovitch Sauce

Leave about 2–3 tablespoons of the frying oil in the pan.

Add the garlic and grated ginger and sauté for about 1 minute until fragrant.

Add the sliced onions, carrots, bell peppers, thyme, Scotch bonnet pepper, ground allspice, and brown sugar.

Cook for 2–3 minutes, stirring occasionally. The vegetables should remain slightly crisp.

Pour in the vinegar and simmer for another 2 minutes.

Remove the thyme stems before serving.

4. Assemble

Place the fried fish on a serving platter.

Spoon the hot escovitch vegetables and vinegar sauce generously over the fish.

Serve immediately, or allow the fish to sit for 30 minutes to several hours so the tangy flavors soak into the fish. Many Jamaicans enjoy it even more the next day.

Serving Suggestions

Serve with:

• Bammy

• Festival

• Fried Plantains

• Rice and Peas

• White Rice

Yaad Pantry Tip

The secret to authentic Jamaican Escovitch Fish is crispy fried fish topped with vegetables that still have a slight crunch. Avoid overcooking the vegetables, the tangy vinegar, sweetness, and fresh crunch are what make this dish so special.

Pro Tips

• Pat the fish completely dry before seasoning and frying to achieve crispy skin.

• Fry over medium heat so the fish cooks evenly without burning.

• Leave the Scotch bonnet whole for mild heat, or slice it for a spicier escovitch.

• For the best flavor, let the fish rest in the escovitch sauce for at least 30 minutes before serving.

• Leftovers taste even better the next day as the fish absorbs more of the escovitch flavors.

Recipe Notes

• Red snapper is the traditional choice, but king fish, porgy, sea bass, or any firm white fish can also be used.

• The vegetables should remain slightly crisp, never soft.

• This classic Jamaican seafood dish is delicious served hot, at room temperature, or chilled the next day.