In Jamaica, Escovitch Fish, or Escoveitch as it is often spelt, is fish that has been seasoned, browned, and marinated in a spicy vinegar marinade. Kingfish is commonly escovitched in Jamaica, but any fish can be used. A firm meaty fish is best ... I use Salmon or Tuna most of the time because they are readily available where I am.
This is a quick and easy recipe that I use to escovitch 4 - 6 fillets of fish. If you want to escovitch larger quantities just increase the amount of marinade you make so that you have enough to cover the fish.
Don't worry if the centre of the fish is not completely cooked because you are going to pour the hot marinade over the fish and it will finish cooking in the hot marinade.
Put the following ingredients into a small saucepan, bring to the boil, simmer for three or four minutes until the onions are beginning to soften, pour the hot marinade over the fried fish, cover the container and leave until it has cooled.
You can try different light colored vinegars - ordinary white, white wine, cider or white balsamic. You can vary the amount of peppers, sugar and salt to your own taste. Add more onions if you like onions.
When cool put in fridge and leave overnight and it will keep for many days. It is a great anytime snack, and I always like to keep a batch in the fridge for snacking.
Escovitch Fish is delicious served with Hard Dough bread and Avocado Pear.
Enjoy your Escovitch Fish ... and "Give Thanks".