This dish is very popular in Jamaica.  The inspiration to make this came from Mark Wiens and Danny and Chad (youtubers) whose videos both highlighted fish escovitch.


  • 1 whole snapper, cleaned
  • 1 onion, sliced
  • 1 sweet pepper, sliced
  • 1 small carrot, sliced
  • 1 tsp ginger, grated
  • 2-3 cloves garlic, grated
  • 1 tsp sugar
  • 1 cup white vinegar
  • 1 scotch bonnet pepper, sliced
  • 1/2 tsp Jamaican pimento all spice powder
  • salt and pepper to taste
  • Fresh thyme (as much as you like)
  • Fresh chive (as much as you like)
  • Oil for frying

NOTE: Jamaican pimento is NOT the same as Trinidadian pimento. The Jamaican pimento berry has a combination of cinnamon, nutmeg and clove flavor. A substitute for ground pimento can be equal parts of ground cinnamon + ground clove and a some nutmeg.


  1. Pat dry fish fish. Season with salt and black pepper. Set aside.
  2. Fry fish on each side until golden brown and crispy. Cook time will depend on the size of the fish.
  3. Once properly fried, set aside and allow the excess oil to drain.
  4. Transfer 2 tbsp of the oil to another pot over low/medium heat.
  5. Add ginger and garlic. Cook for 1-2 minutes then add all other ingredients to the pot. Cook for 5-10 minutes or until the veggies have the crunchiness to your liking.
  6. Remove from heat and let it rest for a few minutes.
  7. Place the fish on a platter and top with the escovitch or veggie medley.

Video can be seen here:


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