DISH UP: Escoveitch Fish

• 2 lbs of snapper filets or any other white fish
• 1 Lemon
• 1/3 cup flour
• 1/2 cup vegetable or canola oil
• Salt and pepper
• Sauce( see recipe below)

Sauce for the fish

• 1/2 cup of your favorite white vinegar ie.white wine, white balsamic, cane, plain 3 small sweet peppers|
• 1/2 vidalia or yellow onion
• 1/2 red onion
• 2 cloves garlic
• 4 sprigs of thyme
• 6-12 allspice berries
• 1/2 to a whole scotch bonnet pepper

1. Wash the fish in lemon and pat dry. Sprinkle with some salt and pepper. In a shallow dish add the flour and dust the fish on both sides. Shake off any excess. Put the 1/2 cup of oil in a frying pan and heat until smoking. Place fish in the pan skin side down and cook on medium high heat for 5-8 minutes before flipping over. Place the fish on some paper towels to blot the excess and begin making your sauce.
2. You could use the same pan that you fried your fish in just throw away the oil and pour your half cup of vinegar in the pan. Heat for a few minutes before adding your onions and garlic and your vegetables, you could substitute sweet peppers for carrots and cho cho even okra. Add the all spice(pimento berries). Also add thyme and your scotch bonnet but remember to de-seed the scotch bonnet and start small. This is a very potent pepper. You could also substitute jalapeño or any other hot peppers for scotch bonnet peppers.
3. Let the mixture simmer for 5-10 minutes, cool and pour over the fish.
4. Best eaten at room temperature the next day. Often served for breakfast or lunch and paired with fried breadfruit or toast.