Caribbean Fish
- Serves
- 4
- Prep
- 25 min
- Cook
- 25 min
- Difficulty
- Medium
History & Origin
Across the Caribbean, whole fish is often fried, grilled or stewed with lively spice and citrus. This Jamaican-style escovitch preparation tops crisp fish with a hot vinegar pickle of onion, carrot, sweet pepper and Scotch bonnet, a technique related to Iberian escabeche.