Name: Tangy Jamaican Escovitch Fish with Pickled Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 pieces Whole snapper, scaled and gutted (approx. 1.5 lbs each); 0.25 cup Lime juice; 1.5 tsp Salt; 0.5 tsp Black pepper; 0.75 cup All-purpose flour; 3 cups Vegetable oil, for frying; 0.5 cup White vinegar; 1 large Onion, thinly sliced; 1 cup Carrots, julienned; 1 piece Scotch bonnet pepper, thinly sliced; 6 pieces Allspice berries (pimento seeds)

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Whole snapper, scaled and gutted (approx. 1.5 lbs each)	2 pieces	1	0g	0g	0g
Lime juice	0.25 cup	8	0g	3g	0g
Salt	1.5 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	2	0g	0g	0g
All-purpose flour	0.75 cup	171	5g	36g	0g
Vegetable oil, for fryingest. 10% oil absorption	3 cups	2891	0g	0g	327g
White vinegar	0.5 cup	12	0g	0g	0g
Onion, thinly sliced	1 large	30	1g	7g	0g
Carrots, julienned	1 cup	26	1g	6g	0g
Scotch bonnet pepper, thinly sliced	1 piece	2	0g	0g	0g
Allspice berries (pimento seeds)	6 pieces	8	0g	2g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Whole snapper, scaled and gutted (approx. 1.5 lbs each)	2 pieces	1	0g	0g	0g
Lime juice	0.25 cup	8	0g	3g	0g
Salt	1.5 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	2	0g	0g	0g
All-purpose flour	0.75 cup	171	5g	36g	0g
Vegetable oil, for fryingest. 10% oil absorption	3 cups	2891	0g	0g	327g
White vinegar	0.5 cup	12	0g	0g	0g
Onion, thinly sliced	1 large	30	1g	7g	0g
Carrots, julienned	1 cup	26	1g	6g	0g
Scotch bonnet pepper, thinly sliced	1 piece	2	0g	0g	0g
Allspice berries (pimento seeds)	6 pieces	8	0g	2g	0g

Directions

Step 1
Clean and score the fish on both sides. Rub generously with lime juice, then season heavily with salt and black pepper. Let sit for 15-20 minutes.
Step 2
Lightly dredge the fish in all-purpose flour, shaking off any excess. Ensure fish is completely dry before frying.
Step 3
Heat vegetable oil in a large deep skillet or Dutch oven to 350-375°F (175-190°C). Carefully fry the fish, one at a time, for about 5-7 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Step 4
While fish fries, prepare the escovitch sauce. In a small saucepan, combine white vinegar, sliced onion, julienned carrots, sliced Scotch bonnet, and allspice berries. Bring to a simmer over medium heat and cook for 5-7 minutes until vegetables are slightly softened but still retain some crunch.
Step 5
Arrange the fried fish on a serving platter. Pour the hot escovitch sauce and pickled vegetables generously over the fish.
Step 6
Serve immediately, or allow to cool and serve at room temperature. The flavors deepen as it sits.