Quick Jamaican Escovitch Fish

Ingredients

• White Fish Fillet (Cod/Tilapia)

  400 g

  $3.40

• Bell pepper

  1/2 medium

  $0.45

• Carrots

  1 small

  $0.14

• Red onion

  1/2 medium

  $0.18

• Scotch bonnet chilli

  1/2

  $0.20

• Distilled White Vinegar

  3 tbsp

  $0.05

• Ground Allspice (Pimento)

  1/4 tsp

  $0.03

• Vegetable oil

  2 tbsp

  $0.09

• Salt

  1/2 tsp

  $0.00

• Black pepper

  1/4 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Scotch bonnet chilli for Chilli flakes (1 chilli : 1 tsp) — Delivers comparable heat without the fresh chilli

Preparation

1. 1

   Pat fish fillets dry, seasoning both sides with salt and black pepper.

2. 2

   Julienne the carrot, bell pepper, red onion, and Scotch bonnet pepper into fine matchsticks.

3. 3

   Heat half the vegetable oil in a non-stick skillet over medium-high heat and sear the fish fillets for 3 minutes per side until flaky and cooked; transfer to a serving dish.

4. 4

   In the same skillet, add the remaining oil, sliced vegetables, ground allspice, and a pinch of salt; stir-fry for 2 minutes until just tender-crisp.

5. 5

   Pour in the white vinegar and bring to a sharp bubble for 1 minute to infuse the pickle.

6. 6

   Spoon the hot escovitch pickle and pickled vegetables over the warm fish fillets.