Recipes
Jamaican Escovitch Fish
- Fish
This is a traditional way that fish is served in Jamaica that is similar to the escabeches of the Spanish-speaking islands. It is traditionally served with bammy (also spelled bammie), a cassava flatbread, but I like to eat it with rice to better soak up the marinade. This recipe makes four cups of pickled vegetables: You can use it all or reserve some and use the leftovers as a complement to other fish or meat dishes or in sandwiches.
Ingredients
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3 tablespoons neutral oil, such as canola or avocado, divided
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2 medium onions, halved and thinly sliced
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2 medium carrots, cut crosswise into thirds and sliced into thin strips
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1 medium bell pepper, thinly sliced
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1 habanero chile, seeded and thinly sliced
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½ teaspoon allspice berries, cracked, plus 3 whole berries
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½ teaspoon black peppercorns
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3 sprigs fresh thyme
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1 ½ cups cane vinegar (see Tip)
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1 ¼ pounds red snapper or 2 ½ pounds porgy (about 4 small), cleaned and heads removed
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½ teaspoon salt
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¼ teaspoon ground pepper
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