caribbean

Jamaican Escovitch Fish with Spiced Pickled Vegetables

Name: Jamaican Escovitch Fish with Spiced Pickled Vegetables
Yield: 1 serving
Cuisine: caribbean
Ingredients: 277 g white fish fillet (snapper or tilapia); 28 g vegetable oil; 111 g white onion, thinly sliced; 83 g carrot, julienned; 83 g green bell pepper, thinly sliced; 14 g pimento pepper (seasoning pepper), sliced; 111 g white vinegar; 42 g water; 1 g ground allspice; 3 g fresh thyme leaves; 3 g salt; 0.69 g black pepper

This pan-fried dish pairs white fish fillet with white onion, thinly sliced, carrot, julienned and green bell pepper, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Low carb Pescatarian Keto Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

59 g Protein

26 g Carbohydrates

34 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

277g white fish fillet (snapper or tilapia) 277 kcal
28g vegetable oil 248 kcal
111g white onion, thinly sliced 44 kcal
83g carrot, julienned 34 kcal
83g green bell pepper, thinly sliced 17 kcal
14g pimento pepper (seasoning pepper), sliced 4 kcal
111g white vinegar 20 kcal
42g water 0 kcal
1g ground allspice 3 kcal
3g fresh thyme leaves 3 kcal
3g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

white fish fillet (snapper or tilapia)vegetable oilsaltblack pepper
Pat the fish dry and season with salt and black pepper. Heat the oil in a skillet over medium-high heat.
white fish fillet (snapper or tilapia)
Pan-fry the fish 3 to 4 minutes per side until cooked through; transfer to a plate.
white onioncarrotgreen bell pepperpimento pepper (seasoning pepper)
In the same pan, add the onion, carrot, bell pepper, and pimento pepper. Cook 2 minutes until slightly softened.
white fish fillet (snapper or tilapia)vegetable oilwhite vinegarwaterground allspicefresh thyme leaves
Stir in the vinegar, water, allspice, and thyme; simmer 2 minutes. Pour the hot pickled vegetables and liquid over the fish and let stand 5 minutes before eating.