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Soul Sunday’s Caribbean Edition

In honor of Jamaican Independence and all “mi yaard brethren dem” we decided to dedicate this edition of Soul Sunday’s to them. Not to mention this is by far one of my all-time favorite meals. Escovitch and Festival.   Delicimundo (which means delicious in Spot86 lingo)!20150517_175752

The recipe below was taken from the blog cooklikeajamaican.com. Although; the featured picture was taken in the Spot86 “test kitchen”, this is one of those things if you know how to prepare it, there is no recipe. Hence the reason we jacked a recipe. Don’t be alarmed!  Rest assured we added a few notes along the way! *Sidebar* pardon our featured image the Spot86 chef likes eXtraveggies and country pepper! 😂Escovitch-Fish-620x300

Jamaican Escovitch Fish Recipes: Fish prepared escovitch style is seasoned, fried and marinated with a peppery vinegar-based dressing made colourful with julienned bell peppers, carrots and onions. And, everyone knows this dish tastes better the next day. Even though it’s eaten year-round, no God fearing Jamaican would be without fried king fish or red snapper on Good Friday. For me it’s the highlight of the Easter holidays.

**The key to good Jamaican food is the seasoning, this recipe calls for salt and pepper only. I personally don’t know of any Jamaican that uses such minimal seasoning. Check your local International food section in the supermarket, if they cater to West Indian/ Jamaican foods yhey will have a fish seasoning.  Use that in conjunction with the salt and pepper. It is very important to season the night before. Seasoning in advance will maximize the flavor in this dish.**


4 whole red snapper
Salt and pepper
1 cup cooking oil


1. The day before, clean and scale fish. Season with salt and black pepper and refrigerate.
2. Set stove to High and add cooking oil to pan. Dry fish with paper towel and pan
fry for about 5 minutes each side.
3. Take fish out of pan and place on paper towel to drain oil

Escovitch Dressing


½ each, green and red bell pepper, julienned
1 carrot, julienned
1 small onion, sliced in rings
3 Tbsp cooking oil (you can use leftover oil from frying fish)
2/3 cup vinegar
10 pimento berries (optional)
½ tsp salt
1 tsp hot pepper sauce ** I don’t recommend hot sauce use a whole scotch bonnet pepper with seeds to maximize the flavor**
½ scotch bonnet pepper, seed removed and chopped

** I add a tablespoon of sugar to cut the sour taste of the vinegar**


1. Cut and chop vegetables and put aside.
2. Put vinegar and oil into a saucepan and bring to a boil
3. Add carrots and let simmer for about a minute
4. Add pimento seeds, if using, salt and pepper sauce
5. Add red and green bell peppers a simmer for a minute
6. Add onion and simmer for about 5 minutes or until the onion is transparent
7. Add scotch bonnet pepper and stir
8. Place fish into serving dish and spoon dressing on top

Serves 4 

Jamaican Festival 


I’m quite sure you can find a “scratch made” recipe but the box version taste just as good with the following minor additions. ** Follow box directions add 1/4 cup of cornmeal, 1tsp vanilla extract, 1 packet of sugar substitute like Splenda or Sweet and Low.** And boom Jamaican Festival. Bon appetite! festival_varun

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