One of the best parts of staying at Sunset at the Palms is discovering the authentic flavors of Jamaica. From fresh island ingredients to recipes passed down through generations, every meal is an opportunity to experience the culture, history and traditions that make the island so unforgettable. Few dishes spark more conversation than Escovitch Fish.
The Dish People Debate
>This is a dish that always causes a mixed response; you either love it or you save more for friends and family. Crispy fried fish, vibrantly colorful vegetables and a sharp blend of vinegar and fiery peppers create a memorable combination that fills the air.
This Jamaican classic is topped with onions, carrots, and bell peppers smothered in a hot and tangy vinegar sauce, blended with pimento and scotch bonnet pepper. Most use snapper as it can hold up to living beneath the sauce, but some use tilapia, sea bream, and other firm white fish. How could a spicy and acidic fish dish become a Jamaican classic?
From Spain to Jamaica
Early in Jamaica’s history, Christopher Columbus claimed the island for Spain, which ruled until the mid 17th century when the British took over. During Spanish rule, many things shaped island culture from language to agriculture to food. The dish escabeche is a Spanish dish that consists of marinated fish, meat or vegetables cooked with a pickled or acidic sauce. The vinegar or acidic mixture was used to preserve fish, meat, or vegetables. Over time and under British Rule, the Spanish dialect shifted into the English dialect we know now as Patois, and Escabeche made its way to Escovitch Fish.
Older Origins
This dish has its roots tracing back to ancient Persia, when it was known as skebaj and embodied more of a meat dish cooked in a sweet and sour sauce that usually had vinegar or honey.
This technique made its way through the Arab world and into Spain before leaving the
Palos de la Frontera in the 15th century. This recipe may have had ingredient swaps over the centuries, but some things, like richness and acidity, stand the test of time.
Seasoned by the Island
This dish reflects how Jamaica puts its spin on an ancient and international delicacy. The power of thyme, pimento, Scotch bonnet, they can make anything unmistakably Jamaican. Many Jamaicans will accompany Escovitch with sides ranging from festival, bammy bread, or roasted breadfruit, depending on the season. A summer meal by the seaside in the warm weather just has a different ring to it.
After exploring the global roots of our island flavors, elevate your evening into a true culinary adventure with unique à la carte dishes and an innovative Caribbean twist at The Lotus Leaf or throw some snapper on the grill and take your own culinary journey!
