If using batter for the fish, you can add the spice rub to the batter. If time permits, marinate the fish at least an hour for a whole fish, less for filets (depending on size and cut). Escovitch is a staple in Caribbean homes. The recipe varies from region to region and family to family. It is usually bottled in a mason jar or other creative vessel and used as a dip or sprinkled on roasted, fried or steamed seafood.