Escoveitch Fish

Emma Sharp's tasty Caribbean recipe for fried fish in a piquant marinade makes a simple and delicious first course
Escoveitch Fish
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 500 g marlin or swordfish, cut into 2.5cm cubes
  • 1 clove garlic, crushed
  • thyme, leaves only
  • black pepper
  • plain flour, for coating
  • olive oil, for shallow-frying

For the sauce:

  • 50 g caster sugar
  • 100 ml white wine vinegar
  • 100 ml water
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 1/2 scotch bonnet pepper, sliced
  • 1 carrot, sliced into 7.5cm long thin strips
  • 1 tsp allspice berries
  • black pepper

For the garnish:

  • 1 ugli fruit


1. Mix the marlin with the garlic and thyme and season with salt and freshly ground pepper. Dust lightly with flour.

2. Heat the olive oil in a frying pan and fry the marlin, turning often, until cooked, around 3-4 minutes. Transfer to a bowl.

3. In a saucepan, heat together the sugar, vinegar, water, onion, garlic, Scotch bonnet pepper, carrot, allspice, salt and freshly ground pepper. Cook briskly for 2 minutes, then pour the hot sauce over the marlin and set aside.

4. Peel and segment the ugli fruit, making sure to remove the pith.

5. Serve the marinated marlin garnished with the ugli fruit segments.

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