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Escoveitched Fish

Prep Time:1 Hours
Cook Time:10 Minutes

Nutritional Information

This is a recipe for the Jamaican style "escabeche" or poached fish marinated in an acidic mixture.


  • 2 pounds halibut filets, trimmed
  • 4 cups water
  • 1 whole lemon, juiced
  • 1 whole lime, juiced
  • 3 teaspoons salt
  • 2 teaspoons black pepper
  • 1 1/2 cups cider vinegar
  • 1 red fresno pepper, seeded and thinly sliced
  • 2 small onions, thinly sliced
  • 4 juniper berries
  • 3 black peppercorns


  • 1. In a large bowl, combine the water, lemon juice, and lime juice. Refrigerate in this solution for 1 hour.
  • 2. Remove the fish from the solution. Pat dry with papers towels and then season it with the salt and ground pepper.
  • 3. Preheat the EGG to 450º using direct heat and a cast iron grate. Grill the fish for a few minutes on one side or until cooked throughout. Carefully transfer to a pan.
  • 4. Make the marinade by placing vinegar, chile pepper, onions, juniper berries and peppercorns into a saucepan and bring to a boil over medium heat.
  • 5. Boil for 3 minutes and then lower the heat and simmer until onions are soft. Remove the saucepan from the heat and allow the marinade to cool off.
  • 6. Poor the cooled marinade over the fish and marinate for at least 10 minutes. The longer it marinades, the stronger the flavor.
  • 7. When ready to serve, place the fish on a plate or platter, top with some of the marinated vegetables, and pour the marinade sauce over the top.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828