Jamaican Escovitch Fish

This is a traditional way that fish is served in Jamaica that is similar to the escabeches of the Spanish-speaking islands. It is traditionally served with bammy (also spelled bammie), a cassava flatbread, but I like to eat it with rice to better soak up the marinade. This recipe makes four cups of pickled vegetables: You can use it all or reserve some and use the leftovers as a complement to other fish or meat dishes or in sandwiches.

Nutrition Information

235 Calories

12g Carbohydrates

8g Protein

362mg Potassium

2g Fiber

12g Sugar

Ingredients

3 tablespoons neutral oil, such as canola or avocado, divided
2 medium onions, halved and thinly sliced
2 medium carrots, cut crosswise into thirds and sliced into thin strips
1 medium bell pepper, thinly sliced
1 habanero chile, seeded and thinly sliced
½ teaspoon allspice berries, cracked, plus 3 whole berries
½ teaspoon black peppercorns
3 sprigs fresh thyme
1 ½ cups cane vinegar (see Tip)
1 ¼ pounds red snapper or 2 ½ pounds porgy (about 4 small), cleaned and heads removed
½ teaspoon salt
¼ teaspoon ground pepper