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baked escovitch fish

Oven-Baked Escovitch Fish

Allspice and lime-rubbed snapper roasted until crisp, then topped with a hot scotch bonnet vinegar pickle.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean, Jamaican
Calories: 330
Ingredients Method

Ingredients
  

Fish
  • 4 fillets (6 oz) red snapper skin on, patted very dry
  • 1 lime juiced
  • 3 garlic cloves grated
  • 1 tsp ground allspice
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper freshly cracked
  • 3 tbsp avocado oil
Escovitch pickle
  • 1 tbsp extra virgin olive oil
  • 1 yellow onion thinly sliced into rings
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 carrot julienned
  • 1 scotch bonnet pepper thinly sliced
  • 2 garlic cloves sliced
  • 10 whole allspice berries
  • 4 sprigs fresh thyme
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 tsp raw honey
  • 1/2 tsp sea salt

Method
 

  1. Heat the oven to 450 F with a sheet pan inside for 10 minutes.
  2. Rub the fish with lime juice, grated garlic, allspice, smoked paprika, salt and pepper.
  3. Brush the hot pan with 2 tablespoons of avocado oil. Lay the fillets skin side down and brush the tops with the rest of the oil.
  4. Roast for 10 to 14 minutes until the fish flakes easily and the edges are golden.
  5. Meanwhile, warm the olive oil in a saucepan. Add the onion, peppers, carrot, scotch bonnet, garlic, allspice berries and thyme and cook for 2 minutes.
  6. Add the vinegar, water, honey and salt. Simmer for 3 minutes so the vegetables soften a little but stay crunchy.
  7. Spoon the hot pickle and its liquid over the fish. Let it sit for 5 minutes, then serve.