Quick Jamaican Escovitch Fish with Coconut Rice and Fried Plantains

Ingredients

Contains fish, gluten, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse the rice under cold running water until the water runs clear, drain.

2. 2

   Combine the rinsed rice, coconut milk, 1.25 cups water and 1 tsp salt in a medium saucepan and bring to a boil over medium-high heat.

3. 3

   Reduce heat to low, cover tightly and simmer the rice undisturbed.

   Do not lift the lid while rice simmers — steam cooks the grains evenly.

   18 min
4. 4

   Pat fish fillets dry with paper towels, season both sides with 1 tsp salt, 1/2 tsp black pepper and drizzle with lime juice.

5. 5

   Place flour in a shallow dish and lightly dredge each fillet, shaking off excess.

6. 6

   Heat a 12" (30 cm) heavy skillet over medium-high heat and add 1 tbsp oil. When hot, add plantain slices in a single layer and fry until golden on the first side.

   3 min
7. 7

   Flip plantains and fry until tender and deeply golden, about 3 more minutes; transfer to paper towels and keep warm.

   3 min
8. 8

   In the same skillet, add the remaining 2 tbsp oil and heat until shimmering over medium-high.

9. 9

   Add dredged fish fillets to the pan and sear without moving until the undersides are golden, about 3–4 minutes.

   4 min
10. 10

    Flip the fillets carefully and cook the second side until opaque and just cooked through, about 3–4 minutes (thinner fillets may take less time); transfer to a warm platter.

    4 min
11. 11

    While the fish cooks, make the escovitch sauce: heat 1 tbsp oil in a small saucepan over medium heat and add the minced garlic and sliced onion; sauté until fragrant and beginning to soften, about 1 minute.

    1 min
12. 12

    Add the julienned carrot, sliced bell pepper, sliced Scotch bonnet (or substitute), thyme and ground allspice; stir and cook 1–2 minutes until vegetables begin to soften.

    2 min
13. 13

    Pour in the white vinegar and 1/4 cup water, add 1 tsp sugar and a pinch of salt, bring the mixture to a low simmer, then remove from heat.

    The vegetables should stay crisp-tender — the warm vinegar lightly pickles them and keeps their color.

    1 min
14. 14

    Taste and adjust seasoning; pour the hot escovitch sauce evenly over the fried fillets so the sauce sizzles onto the fish.

15. 15

    When the rice's 18-minute timer finishes, remove the pan from heat and let it sit, covered, for 2 minutes, then fluff with a fork.

    2 min
16. 16

    Serve each fillet over a bed of coconut rice, top with escovitch vegetables, add 3–4 fried plantain slices to each plate and garnish with chopped parsley or cilantro if using.