Escovitch Fish


Any firm white fish (such as halibut or swordfish) can be used for this traditional holiday offering!  Use as an appetizer or light entree.


  • 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 Allspice, Whole
  • 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.

Jerk Seasoning Blend

Quick Facts

Prep Time
30 minutes

Chill Time
24 hours

Cook Time
10 to 15 minutes

4 servings