Escovitch Fish
Escovitch Fish is a vibrant Jamaican dish where whole fish, typically snapper, is fried until crisp and then topped with a tangy, spicy pickled medley of vegetables like carrots, onions, and Scotch bonnet peppers. It's a beloved staple in Jamaican cuisine, often served at celebrations and Sunday dinners.
🍳 View the full Escovitch Fish recipe →
🍽️ Nutrition at a glance
This dish is a high-protein meal, with the fried fish providing a good source of omega-3 fatty acids, while the vegetable topping adds fiber and vitamins. A typical serving can range from 400 to 600 calories, depending on the type of fish and amount of oil used for frying.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Potassium | 420 mg |
| Phosphorus | 310 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 5.2 mg |
| Selenium | 40 mcg |
| Vitamin C | 15 mg |
| Iron | 1.2 mg |
| Magnesium | 45 mg |
Per 1 fillet (about 170 g) · estimated, varies by recipe
💡 What's interesting
The name 'Escovitch' is derived from the Spanish 'escabeche,' a method of marinating food in vinegar or citrus, reflecting Jamaica's rich history of culinary influences from Spain, Africa, and the Taíno people. The pickled vegetables not only add a burst of flavor but also act as a natural preservative, a technique historically useful in tropical climates.
