Crispy Fish with Pickled Peppers — Jamaican Escovitch Fish — Dinner
Crisp fried fish topped with a tangy Jamaican escovitch dressing of peppers, onions, and vinegar.
Caribbean
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 300g fish dry and season both sides with salt and black pepper. Slice 1 onion and 1/2 cup bell peppers. Julienne 1 carrot, mince 2 garlic cloves, and slice 1 scotch bonnet pepper. Measure 2 tbsp vinegar and have cooked rice ready.
Fry
Heat 1 tbsp olive oil in a pan over medium-high heat. Place fish in pan and fry 4–5 minutes per side until the outside is crisp and flesh flakes easily. Transfer to a plate.
Saute
In the same pan, heat 1 tbsp oil over medium-high heat. Add onion, bell peppers, carrot, garlic, and scotch bonnet. Cook 2–3 minutes, stirring, until vegetables soften slightly and garlic is fragrant.
Build
Pour 2 tbsp vinegar into the vegetable pan and cook 1 minute, stirring gently, until the dressing is hot and vinegar is fully incorporated.
Plate
Spoon the hot escovitch vegetable dressing over the fried fish. Serve immediately alongside the cooked rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.