My authentic dishes change their moods depending on the combination of flavors, and this dish is no exception. This escovitch fish demonstrated it’s eagerness, begging to be doused with my spicy home made  vinaigrette.

I’m on a mission to consume fish on a regular basis. Today I craved for something different.  I didn’t want to steam or stew the fish, but I wanted something traditional . It needed to represent my uniqueness.  My healthy eating habits encourage me to eat as much fish as possible, and I need to find more than one way…or two, to keep it interesting as well as d’luscious.

Most Jamaicans, including myself LOVE escovitch fish. I wanted to create a bond between the yellow tail snappers and my vegetables. Pickling is an excellent method used to enhanced the taste of vegetables. My own home made vinaigrette is a tangy pickle, which continues  to marinate those vegetables for future usage.

I’m more than pleased with the results because it isn’t the average pickle. I’m planning on jarring a variety and think that I may just evolve into a pickle queen.  Food is awesome, and so is vinegar, especially when it is heated.  It is mind boggling how something  with such an acquired taste can immediately be transformed into a sweet and tangy liquid.

I glance at the yellow tail snappers and can tell that they are overly excited. It looks like mardi gras on a plate. Not only did I douse the fishes with the vinaigrette, but I also ate it on the side. I even topped some yukon gold mash potatoes with it too. It was such an enlightening experience and the vegetables were out of this world!