Dinner · 45 min · caribbean

Escovitch Fish

This is the kind of Caribbean dinner you’ll make on repeat — whole snapper (or firm white fish) and white vinegar, 45 minutes, big payoff. The macros do the talking: 51g protein, 8g carbs, and 25g fat in every 460-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Whole snapper (or firm white fish)
• 1 cup White vinegar
• 2 Carrots
• 1 Yellow onion
• 1 Scotch bonnet pepper
• 1 tsp Allspice
• 3 cups Vegetable oil
• 1 Lime

Steps

1. Score the cleaned snapper deeply on both sides, rub with lime and salt, and let it sit 15 minutes. The scoring lets the hot oil crisp the flesh right to the bone.
2. Fry the whole fish at 375°F for 6 to 8 minutes per side until the skin is crisp and the flesh flakes. Drain on a rack.
3. In a separate pan, sauté the julienned carrots, onion, and Scotch bonnet in a little oil for 3 minutes — they should stay crisp. Add the vinegar, allspice, and a pinch of sugar and bring to a simmer.
4. Pour the hot pickling liquid and vegetables over the fried fish. It should sizzle on contact.
5. Rest 15 minutes so the fish absorbs the tangy marinade, then serve with bammy or festival. Jamaica’s fried-and-pickled masterpiece — crisp, sharp, and fiery.

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