Jamaican Escoveitched Fish

Name: Jamaican Escoveitched Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs whole red snapper; 1 tbsp black pepper; 1 tbsp salt; 1/4 cup white vinegar; 1 cup julienne carrot and chocho; 1 scotch bonnet pepper cut in rings; 1 large onion cut in rings; few pimento berries; 1 lime; 1/4 cup seasoned flour

Eats Now Editorial Team · 81 kcal · Seafood

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Jamaican Escoveitched Fish – a delicious recipe with red snapper, black pepper, salt, white vinegar, julienne carrot, scotch. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 lbs whole red snapper
1 tbsp black pepper
1 tbsp salt
1/4 cup white vinegar
1 cup julienne carrot and chocho
1 scotch bonnet pepper cut in rings
1 large onion cut in rings
few pimento berries
1 lime
1/4 cup seasoned flour

1
After you wash the fish. Squeeze a lime and rinse to reduce fishiness. Dust with flour and fry.Simmer julienne vegetables, onion and scotch bonnet pepper rings in the vinegar Pour fish and leave to marinate for 10 minutes before serving.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs whole red snapper, 1 tbsp black pepper, 1 tbsp salt, 1/4 cup white vinegar, and more.

Yes, Jamaican Escoveitched Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
81 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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