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Escovitch Fish

Spice Islands®

Escovitch Fish


  • Prep Time: 30 minutes
  • Total Time: 24 hours 45 minutes

4 servings


1 cup water

1/4 cup fresh lime juice (about 2 limes)

2 pounds mahi-mahi

1-1/2 tablespoons Jerk Seasoning Blend (see link to recipe below)

2 to 3 cups Mazola® Corn Oil

2 each chayote squash,cored and thinly sliced

1-1/2 cups thinly sliced red onion

1/4 cup sherry

1 1/2 cups cider vinegar

2 tablespoons hot pepper sauce

1 tablespoon Spice Islands® Whole Allspice

1 teaspoon Spice Islands® Whole Black Pepper


Combine water and lime juice in a shallow dish. Wash mahi fillets in lime water; pat dry. Season both sides evenly with Jerk Seasoning Blend.

Heat 1-inch of oil in large, heavy skillet over medium-high heat. Add fish in single layer; reduce heat to medium and fry 4 to 6 minutes until fish is opaque and cooked through; turning once, half-way through.
Place cooked fish in a 13 x 9 glass baking dish; cool.

Place squash, onion, sherry, vinegar, hot pepper sauce, whole allspice, and black peppercorns in a medium sauce pan. Bring to a boil; reduce heat and simmer one minute. Pour hot mixture over fish. Cool, cover and refrigerate for a minimum of 24 hours before serving.

Arrange fish and vegetables on a serving platter; flake fish with fork for ease in serving.


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