Jamaican Escovitch Fish


Spice King Keith Lorren shares his recipe for Jamaican Escovitch Fish from his Caribbean Soul Cookbook. Order Keith Lorren Spices at www.KeithLorren.com, Amazon.com, and at Stop & Shop Grocery stores


• 4 whole snapper or firm white fish, tilapia filets, snapper filets,etc..

• 1 lemon

• Keith’s complete seasoning, salt, pepper

• oil for frying along with 1/2 onion, 1 teaspoonhole 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 Keith’s complete seasoning

• 1⁄2 teaspoon black pepper

• 4-5 tablespoons butter

• few sprigs fresh thyme

• 1 teaspoon Keith Lorren 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 Keith’s complete seasoning

2. Heat oil to 375 degrees and Sautee 1 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 Keith’s complete seasoning, salt if needed. Finnish sauce by adding

2-3 tablespoons whole butter off of the heat. Stir until incorporated. Pour sauce and

vegetables over fish and allow resting for 15 to 20 minutes. Serve with rice and peas and

fried plantains! This dish can be served hot or cold