Jamaican Escovitch Fish || Gracefult Kitchen

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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

3 tablespoons neutral oil, such as canola or avocado, divided
2 medium onions, halved and thinly sliced
2 medium carrots, cut crosswise into thirds and sliced into thin strips
1 medium bell pepper, thinly sliced
1 habanero chile, seeded and thinly sliced
½ teaspoon allspice berries, cracked, plus 3 whole berries
½ teaspoon black peppercorns
3 sprigs fresh thyme
1 ½ cups cane vinegar (see Tip)
1 ¼ pounds red snapper or 2 ½ pounds porgy (about 4 small), cleaned and heads removed
½ teaspoon salt
¼ teaspoon ground pepper

Description

Heat 2 tablespoons oil in a large saucepan over medium heat. Add onions, carrots, bell pepper, chile, cracked and whole allspice berries, peppercorns and thyme. Cook, stirring often, until the vegetables soften, about 10 minutes. Add vinegar and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Sprinkle both sides of fish with salt and pepper. Cook, turning once, until just cooked through, 3 to 5 minutes per side, depending on thickness. Remove from heat. Pour the vegetables over the fish. Let stand at room temperature for 30 minutes before serving.