When most people think of Jamaica, they conjure up rum, reggae and jerk.
It’s so true in fact that it was at one point a tourism advertising slogan.
It’s true in the diversity of Jamaica’s geography.
Photo: Jacob Fox
Jamaican food is a gustatory mix of all of the influences that have been felt on the island.
Escovitch fish, the dish that means Jamaica to me, tells a different story of Jamaica.
Etymology suggests that the Spaniards had also borrowed the dish.
They had for 700 years been colonized by the Moors who came from North Africa and the Middle East.
Add onions, carrots, bell pepper, chile, cracked and whole allspice berries, peppercorns and thyme.
Cook, stirring often, until the vegetables soften, about 10 minutes.
Add vinegar and bring to a boil.
Reduce heat and simmer for 3 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat.
Sprinkle both sides of fish with salt and pepper.
Pour the vegetables over the fish.
Let stand at room temperature for 30 minutes before serving.
To make ahead
Refrigerate marinated vegetables (Step 1) for up to 1 week.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
