Jamaica Escoveitch Fish is a cold or sauteed sauce made of carrots, onion, peppers and pimento seeds, soaked in vinegar. It is typically drizzled over the fried whole or filleted fish. For Jamaican Escoveitch fish Use Snapper or Parrot Fish.
Best Served with Raw Vegetable, Festivals, Fried Bammy.
Wash fish, Rub lime slice and squeeze in the cavity of the fish. Rub over fish and rinse.
Pat Dry fish with paper towel and place on a plate.
Sprinkle salt and pepper on both sides of the fish and inside the cavity as much as you desire.
Pour oil in a deep dutch pot or deep cast iron frying pan. Place Scotch Bonnet Pepper into the oil and allow the oil to get really hot.
As soon as the pot is hot place fish into pot cooking 5 minutes on each side. Place a plate aside with a paper towel to drain after you have taken out the fish. Fry all 4 Fish and allow to cool and drain on a plate with a paper towel.
Pour the Vinegar in a saucepan on medium heat and allow to boil. Add carrots, pimento berries, onions, and bell peppers allow boiling on medium heat for 10-15 minutes.
Cook until vegetables are translucent. Allow to cool and serve over fried fish.
If you have leftover Escoveitch Sauce pour in a mason jar and cover and use whenever you need it again. It gets hotter over time too.