Easy and Delicious Escovitch Recipe: A Caribbean Classic
Escovitch is a classic Caribbean dish known for its tangy, flavorful sauce that perfectly complements a variety of fish. This easy and delicious recipe simplifies the traditional approach, allowing you to enjoy authentic Caribbean flavors without the fuss. Whether you’re a seasoned cook or just starting out, this recipe will impress your taste buds and dinner guests alike.
What is Escovitch?
Escovitch is a cooking technique with Mediterranean roots, involving marinating fish or meat in an acidic mixture. Traditionally associated with Spain and Latin America, this vibrant dish has become a staple in Caribbean cuisine. From the sunny shores of Catalonia to the tropical islands, Escovitch offers a refreshing and versatile taste experience. Perfect for lunch, dinner, or special occasions, this dish is beloved by food lovers worldwide.
Why You’ll Love This Recipe
- Quick and Easy: This version skips the marinating step, saving time while preserving bold flavors.
- Flavorful and Tangy: Champagne vinegar and aromatic herbs enhance the dish with a smooth, well-balanced taste.
- Versatile: Works with various white fish options and pairs well with different side dishes.
- Authentic Caribbean Taste: A true island classic with a modern twist.
Escovitch Ingredients
Aromatics:
- White Onions: Two medium onions, finely sliced, provide a slightly sweet, pungent base for the sauce.
- Garlic: Four cloves of minced garlic add depth and a rich, savory taste.
- Baby Carrots: Half a cup of sliced baby carrots introduces natural sweetness and a slight crunch.
- Green Pepper: One green pepper, chopped into 1” pieces, contributes a mild bitterness and fresh flavor.
Liquids and Seasonings:
- Champagne Vinegar: One cup adds a bright tanginess, though white wine or apple cider vinegar can be substituted.
- Bouquet Garni: A bundle of fresh thyme, parsley, and chives tied together, infusing the sauce with aromatic complexity.
- Bay Leaves: Two bay leaves lend a warm, slightly bitter essence to the dish.
- Whole Peppercorns: Half a teaspoon adds mild heat and earthy undertones.
- Kosher Salt: Two tablespoons enhance and balance the dish’s flavors.
- Water: One cup is used to create the base of the sauce.
- Extra Virgin Olive Oil: Two tablespoons provide richness and help sauté the aromatics.
- Unsalted Butter: Two tablespoons add depth and silkiness to the sauce.
Protein:
- White Fish: One and a half pounds of snapper, sea bass, cod, or mullet, cleaned and cut into chunks for a flaky, tender texture.
Optional:
- Hot Pepper: Half a teaspoon of minced hot pepper, flakes, or hot sauce can be added for extra heat.
How to Make Escovitch
1. Prepare the Sauce
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add garlic, onions, green peppers, and carrots. Cook for about 2 minutes, stirring occasionally. Pour in Champagne vinegar, add bouquet garni, peppercorns, salt, and hot pepper (if using). Cover and let simmer for 15 minutes on low heat.
2. Cook the Fish
While the sauce simmers, melt 1 tablespoon of butter in a nonstick pan. Cook the fish in batches to prevent overcrowding. Cook until firm but not overcooked. Remove from the pan and set aside.
3. Finish the Sauce
Once the vegetables are tender but still slightly crunchy, add the remaining butter to the sauce. Let it cook until the sauce slightly thickens. Remove the bouquet garni.
4. Assemble and Serve
Pour the thickened sauce over the cooked fish. Serve hot or at room temperature.
Serving Suggestions
Escovitch pairs beautifully with a variety of sides. Here are some delicious options:
- Classic Caribbean: Serve with rice and peas or white rice with kidney beans cooked in coconut milk and spices.
- Starchy Accompaniments: Enjoy with fried plantains (tostones) or boiled sweet potatoes.
- Bread and Butter: Pair with crusty bread for soaking up the flavorful sauce.
- Fresh and Light: Serve with a side salad for a refreshing contrast.
- Tropical Twist: Add coconut rice or mango salsa for a tropical variation.
Tips for the Best Escovitch
- Use Fresh Fish: Fresh fish delivers the best flavor, but if using frozen fish, ensure it is fully thawed and patted dry.
- Adjust Spice Levels: For a spicier dish, increase the amount of hot pepper to your liking.
- Experiment with Vinegar: Champagne vinegar gives a mild tang, but white wine or apple cider vinegar work as great alternatives.
- Make Ahead: The sauce can be prepared in advance and refrigerated for convenience.
Final Thoughts
Escovitch is a flavorful, easy-to-make Caribbean dish that brings together the perfect balance of tanginess, spice, and freshness. This simplified version allows you to enjoy the traditional flavors without lengthy marinating times. Whether for a casual meal or a special occasion, this dish is sure to become a favorite in your kitchen.
Try this Easy Escovitch Recipe today and bring a taste of the Caribbean to your table!
Easy and Delicious Escovitch Recipe
Equipment
Ingredients
Aromatics:
- 2 medium white onions finely sliced
- 4 cloves garlic minced
- ½ cup baby carrots sliced
- 1 green pepper chopped into 1” pieces
Liquids and Seasonings:
- 1 cup Champagne vinegar substitutes: white wine or apple cider vinegar
- 1 bouquet garni thyme, parsley, chives, tied together
- 2 bay leaves
- ½ teaspoon whole peppercorns
- 2 tablespoons kosher salt
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
Protein:
- 1.5 lbs white fish snapper, sea bass, cod, or mullet, cleaned and cut into chunks
Optional:
- ½ teaspoon hot pepper minced, flakes, or hot sauce for added heat
Instructions
Prepare the Sauce
- Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add garlic, onions, green peppers, and carrots. Cook for about 2 minutes, stirring occasionally. Pour in Champagne vinegar, add bouquet garni, peppercorns, salt, and hot pepper (if using). Cover and let simmer for 15 minutes on low heat.
Cook the Fish
- While the sauce simmers, melt 1 tablespoon of butter in a nonstick pan. Cook the fish in batches to prevent overcrowding. Cook until firm but not overcooked. Remove from the pan and set aside.
Finish the Sauce
- Once the vegetables are tender but still slightly crunchy, add the remaining butter to the sauce. Let it cook until the sauce slightly thickens. Remove the bouquet garni.
Assemble and Serve
- Pour the thickened sauce over the cooked fish. Serve hot or at room temperature.
Notes
Serving Suggestions
Escovitch pairs beautifully with a variety of sides. Here are some delicious options:- Classic Caribbean: Serve with rice and peas or white rice with kidney beans cooked in coconut milk and spices.
- Starchy Accompaniments: Enjoy with fried plantains (tostones) or boiled sweet potatoes.
- Bread and Butter: Pair with crusty bread for soaking up the flavorful sauce.
- Fresh and Light: Serve with a side salad for a refreshing contrast.
- Tropical Twist: Add coconut rice or mango salsa for a tropical variation.
Tips for the Best Escovitch
- Use Fresh Fish: Fresh fish delivers the best flavor, but if using frozen fish, ensure it is fully thawed and patted dry.
- Adjust Spice Levels: For a spicier dish, increase the amount of hot pepper to your liking.
- Experiment with Vinegar: Champagne vinegar gives a mild tang, but white wine or apple cider vinegar work as great alternatives.
- Make Ahead: The sauce can be prepared in advance and refrigerated for convenience.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published June 19, 2015. Revised and updated.
