Jamaican Escovitch Fish

Jamaican Escovitch Fish


  • 4 whole snapper or firm white fish, tilapia filets, snapper filets, etc.
  • 1 lemon
  • The Spice King All Purpose Seasoning
  • Salt
  • Pepper
  • Oil for frying
  • 1/2 onion
  • 1 teaspoon whole allspice berries
  • 1 whole scotch bonnet pepper


  • 1 cup white or cider vinegar
  • 1/2 cup water
  • Juice of 1 lemon
  • 1 teaspoon of sugar
  • 2 teaspoons The Spice King All Purpose Seasoning
  • 1⁄2 teaspoon black pepper
  • 4-5 tablespoons butter
  • Few sprigs fresh thyme
  • 1 teaspoon chicken bouillon
  • 1 cup julienned strips of carrot
  • 1-2 hot pepper, such as Scotch Bonnet, cut in rings
  • Juice of 1 lemon for rinsing fish
  • 1 large onion, cut in Strips
  • 1 teaspoon pimento (allspice) berries
  • Chopped green scallions for garnish


  1. In a large bowl season washed fish with the juice of 1 lemon, and a light sprinkling of salt, pepper, and The Spice King All Purpose Seasoning.
  2. Heat oil to 375 degrees and sauté one whole scotch bonnet pepper, 1/2 onion, and 1 teaspoon whole allspice in oil to impart flavor. Remove.
  3. Fry fish until golden brown and crispy. Remove from oil and place in a glass baking dish.
  4. In a separate pan, add chicken bouillon, carrots, onion, pimento, sugar, scotch bonnet, thyme, green onion, water and vinegar. Simmer until sauce is slightly reduced and vegetables are crisp yet tender.
  5. Adjust taste with The Spice King All Purpose Seasoning, salt if needed. Finnish sauce by adding 2-3 tablespoons whole butter off of the heat. Stir until incorporated.
  6. Pour sauce and vegetables over fish and allow resting for 15 to 20 minutes.
  7. Serve with rice and peas and fried plantains! This dish can be served hot or cold.