Entree: Cayman Islands – Escovitch Fish (Fried whole fish dressed with a hot, tangy pickled vegetable vinaigrette)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 2 whole red snapper, approx. 1.5 lb (680 g) each, cleaned and scaled
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 4 cups (960 ml) vegetable oil for frying
- 1 medium white onion, thinly sliced
- 1 medium carrot, julienned
- 1 green bell pepper, thinly sliced
- 1 Scotch bonnet pepper, thinly sliced (use gloves)
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (30 ml) lime juice
- 1 tbsp (12 g) brown sugar
- 1/4 cup (60 ml) water
- 4 whole pimento (allspice) berries or 1/4 tsp (0.5 g) ground allspice
- 2 sprigs fresh thyme
- 1/4 cup (60 ml) vegetable oil (for escovitch sauce)
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Score and season each cleaned fish with 1 tsp (5 ml) kosher salt, 1/2 tsp (2.5 ml) black pepper and thyme; lightly dredge in flour, shaking off excess. Heat 4 cups (960 ml) vegetable oil in a large deep skillet or fryer to 350°F (175°C). Fry the fish, in batches if needed, until golden and cooked through, about 6–8 minutes per side for 1.5 lb (680 g) fish; transfer to a rack or platter to drain.
2. Step 2: While fish fry, make the escovitch dressing: heat 1/4 cup (60 ml) vegetable oil in a saucepan over medium heat, add sliced onion, carrot, bell pepper, Scotch bonnet, pimento berries or ground allspice and 2 sprigs thyme; sauté 2–3 minutes until vegetables soften but remain crisp. Add 1/2 cup (120 ml) white vinegar, 2 tbsp (30 ml) lime juice, 1 tbsp (12 g) brown sugar and 1/4 cup (60 ml) water; simmer 1–2 minutes, then remove thyme stems. Spoon the hot vinaigrette evenly over the fried fish, let sit 5 minutes to meld, garnish with lime wedges and serve hot or at room temperature.

1. Step 1: Score and season each cleaned fish with 1 tsp kosher salt, 1/2 tsp black pepper and thyme; lightly dredge in flour, shaking off excess. Heat 4 cups (960 ml) vegetable oil in a large deep skillet or fryer to 350°F (175°C). Fry the fish, in batches if needed, until golden and cooked through, about 6–8 minutes per side for 1.5 lb (680 g) fish; transfer to a rack or platter to drain.
2. Step 2: While fish fry, make the escovitch dressing: heat 1/4 cup (60 ml) vegetable oil in a saucepan over medium heat, add sliced onion, carrot, bell pepper, Scotch bonnet, pimento berries or ground allspice and 2 sprigs thyme; sauté 2–3 minutes until vegetables soften but remain crisp. Add 1/2 cup (120 ml) white vinegar, 2 tbsp (30 ml) lime juice, 1 tbsp (12 g) brown sugar and 1/4 cup (60 ml) water; simmer 1–2 minutes, then remove thyme stems. Spoon the hot vinaigrette evenly over the fried fish, let sit 5 minutes to meld, garnish with lime wedges and serve hot or at room temperature.