Escovitch Fish. Fried Fish served with a pickled condiment. I’ve been wanting to make this dish for a while and finally got the chance! Escovitch Fish is a popular Jamaican dish, however, I can safely say, many versions of this dish were served at my Grammy’s home during my childhood, and I am sure many other 🇹🇹 households. Fresh caught fish were delivered via the fishmonger on bicycles (yes folks, on the street where my Grammy lived the fishmonger delivered his goods on a bicycle tray) or open tray vans a few times weekly. The seafood offerings were always fresh, as the Bay was not far from Grammy’s house & the variety of fish available was never in short supply, carite, cavalli, ancho, king fish, white fish, red fish, cro cro, blue marlin, grouper, pampano, snapper...and the list goes on.. As a kid, I felt a bit queasy watching as the live seafood got prepared for meals, only a little bit though because I knew I would enjoy it when it was cooked and on my plate😁. Fresh fish were cleaned of scales and guts, heads were left on (the best part of the fish according to my dad 😋). The fish was washed with a bit of lime/lemon juice in a cold water bath for a minute then the water was drained and the fish was patted dry and ready for seasoning. As in most if not all 🇹🇹 households, seasoning is a bit more than salt & black pepper. My Grammy used a lohra & sil, which are traditional stone implements used for the preparation of spices & herbs to prepare green seasoning for marinating the fresh fish. The fish was allowed to marinate for a bit, after which it is pan fried. The spicy pickles were made with hot peppers, onions, carrots, thyme, lemon juice and vinegar. The Escovitch Fish was served with a dish of Taro Root & Cassava.