A vibrant dish from Jamaica’s coastal cuisine, escovitch fish features whole fried fish topped with a tangy mixture of vinegar-marinated vegetables and hot pepper. Its sharp acidity and colorful vegetables make it a signature of seaside restaurants.
Dredge the fish in flour and fry in oil over medium-high heat for 8–10 minutes, until both sides are crisp.
Lightly sauté the carrot, bell pepper, onion, and hot pepper in a little oil over medium heat for 5 minutes.
Add the vinegar, water, sugar, and salt, then bring to a boil over medium heat and cook for 5 minutes.
Pour the hot vegetable marinade over the fried fish and let it rest for at least 30 minutes.
Serve at room temperature or warm.
Store in a covered container in the refrigerator for up to 3 days; it tastes even better the next day after marinating.
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