This old favorite of mine was due for an early revisit. After making a delicious fish broth(tea) with the heads of my two snapper along with root vegetables, I decided to continue the traditional way and did a Jamaican escovitch fish dish with the remainder of my snapper.


Although this dish is predominately served during the Easter period, it’s enjoyed throughout the year. The ingredients were:

  • Sliced snapper (boned-in) (six pieces)
  • Salt and black pepper to taste
  • Canola oil for frying (1 cup)
  • Crushed all spice (pimento berries)
  • Bell peppers
  • Onions
  • Scotch bonnet pepper
  • Garlic (clove)
  • Vinegar
  • Water
  • Sugar


Fried fish:

  1. Whole fish were previously scaled and cleaned by fish monger.
  2. After heads were removed for fish tea, the bodies of fish were slices and scored in order to allow seasoning to penetrate. They were dried with paper towels and seasoned with salt and black pepper to taste. These were placed in refrigerator  for approximately four hours.
  3. In hot skillet, oil was added under medium to high heat and flavored with a clove of garlic. Garlic was then discarded. Fish slices were further dried with paper towel and fried for approximately five to six minutes on each side.
  4. Then fish slices were dried on paper towel to remove excess oil.

Pickled (vinegar-based) veggies:

  1. In stock pot, vinegar, splash of water along with pinch of salt, sugar and sprinkle of black pepper were added. These were brought to a boil under medium heat.
  2. Bell peppers, onions, pimento berries, scotch bonnet pepper were added and allowed to simmer for approximately two minutes under low heat.

  3. Fried fish pieces were added to platter.
  4. Pickled veggies were added by garnishing fish and spooning on vinegar dressing.

Published by bblake10

I'm originally from the beautiful island of Jamaica. In Jamaica, we always find a reason to celebrate. And, when there's a celebration, there is music, fun and of course, food, great food. Presently, I reside in So. Florida.Living here in Florida offers varied cultures, people of different ethnic backgrounds. I've a great passion for the culinary side of life. Therefore, being in So. Fl., provides me the great accessibility of fresh seafood, fruits and vegetables. Moreover, I've the choice to indulge in a amazing foods from different cuisines.This ability provides great inspiration for me to retreat to my humble kitchenette and replicate these dishes.It warms my heart to be able to break bread with loved ones. I'm an avid reader and love to get lost between these beautiful words. I find reading to be a social activity because it allows me a peek inside other people's minds which in turn makes me more empathetic towards others. One day in the near future, I hope to publish my very own words in the area of poetry as well as my other love, food. Yoga and speed walking are just a few of the things that keep me balanced and centered. I love family and friends; and, of course, wholesome foods with a glass of cocktail. Life is what you make of it. And, I try to savor and enjoy the simple and precious moments.

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