Jamaican-style salsa adds flourish to grilled fish for a festive meal
The punchy, bright acidity and spicy kick
of a Jamaicanstyle escovitch always perks me up, even on the most sweltering summer days. I find the flavor combination absolutely titillating — sauteed sweet bell peppers and onion, awakened with plenty of vinegar and hot pepper, perfumed with fresh thyme and grounded by a dash of allspice.
Here, I used those flavors to create a versatile salsa that can be served warm or at room temperature, so it can be prepared ahead and pulled out of the refrigerator as needed.
To make it, you saute all the salsa ingredients except the vinegar, until the onion and peppers yield slightly to the heat but still have some crispness — a couple of minutes — then add the vinegar and cook for a couple minutes more. I call for quarter of a Scotch bonnet pepper, which gives the salsa a moderate, lightly tongue-tingling heat, but you can certainly amp that up if you like things spicy, tone it down by using a more mild pepper such as jalapeño or leave the hot pepper out entirely. If you make the salsa ahead, you might want to add a little vinegar before serving, as the acidity mellows with storage, and you definitely want a bright, quick-pickled flavor here.
When ready to serve, the salsa is spooned over grilled mahimahi that’s has been seasoned with a savory combo of garlic, paprika, salt and pepper. You could sub another grill-friendly (firm, steak-y) fish such as halibut or tilapia, or pan-cook or broil just about any type of fish instead. The salsa is also delicious on grilled chicken or pork, or grilled slabs of tofu. Arranged generously over whatever protein you choose, like a colorful confetti, it makes an everyday, healthful summer meal feel like a celebration.