Escovitch is a traditional Jamaican preparation of fish, typically snapper, using spicy scotch bonnet peppers for heat. You can use any variety and quantity of peppers you would like to adjust the heat.
This recipe is extremely simple and versatile. Since the sauce acts like a marinade, it's a great way to spice up any leftover salmon you may have from grilling. You can use lime instead of vinegar, or try different vegetables or spices in the escovitch as well!
- 4 (5-6 ounce) coho salmon fillets
- 1 medium carrot, thinly sliced
- 1 medium white onion, thinly sliced
- 1 large bell pepper, thinly sliced
- 1 scotch bonnet pepper, thinly sliced
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon hot sauce
- 1 tablespoon white sugar
- 1 teaspoon kosher salt
- ½ cup oil
- Spice Mix:
- 5 allspice berries
- 4 cloves garlic, thinly sliced
- 3 sprigs thyme
- 2 bay leaves
- 1 teaspoon black pepper, cracked
- ½ teaspoon coriander seed
Pat salmon dry with paper towels and let it sit at room temperature for approximately 15 minutes prior to cooking. On a hot charcoal grill or gas grill preheated to 450℉, cook salmon for about 5 minutes on the first side and don’t disturb until the fish lifts easily from the grate. Cook on the second side approximately 2 minutes or until the salmon registers 125℉ internal temperature or until medium-rare.
Prepare Vegetables & Sauce
In a separate pan, heat oil over medium heat. Lightly sauté sliced vegetables for about 30 seconds or until aroma is released. Add the spice mixture and cook for an additional 10 seconds. Immediately add vinegar, water, hot sauce, sugar, and salt, and allow to return to a simmer. Allow to simmer for a minute, and then remove from heat. Vegetables should still be bright-colored and mostly firm.
Allow sauce to cool slightly, about 5 minutes. Pour sauce over grilled salmon fillets, and finish with more salt, if desired. Eat immediately, or allow to rest overnight and enjoy the leftovers.