Escovitched fish is a very old Jamaican recipe. This is a pickling process, so the dish will keep for many days in the refrigerator.
3 pounds of Snapper or other large fish cut into ½ inch pieces
2 large red onions
1 large lime, sliced
1 large lemon, sliced
1 scotch bonnet pepper or habanero pepper, sliced
1 tablespoon of kosher salt
1 tablespoon of ground black pepper
2 bay leaves
Flour (for dusting fish)
1 cup of vegetable or canola oil
½ cup of white wine vinegar
2 teaspoons of whole allspice
Thoroughly wash the fish in cold water and then rub with the slices of lemon and lime. Rinse the fish and pat dry.
Sprinkle the fish with the kosher salt and freshly ground black pepper. Let the fish soak in the salt and pepper for a half hour.
Dust the slices of fish with a thin layer of flour.
In a large frying pan, heat the oil on medium high heat. Add the fish and fry on both sides until crisp.
Place the fish in a dish and let cool.
In a saucepan, combine the white wine vinegar, allspice, bay leaves, red onion and hot pepper and cook until the onions become tender. Cool the vinegar mixture and then poor over the fried fish. Cover the dish and allow to marinate for two hours at room temperature or place in the refrigerator overnight. Serve the fish at room temperature or cold.
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