Jamaican Escovitch Fish

Ingredients

• 4 whole red snappers, about 1 lb each, cleaned and scaled
• 2 limes, halved
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 cup vegetable oil, for frying
• 1 cup white vinegar
• ½ cup water
• 1 tsp whole allspice berries
• ½ tsp black peppercorns
• 1 medium onion, thinly sliced
• 1 carrot, cut into matchsticks
• 1 chayote, cut into matchsticks
• 1 red bell pepper, thinly sliced
• 1 Scotch bonnet pepper, thinly sliced

Method

1. Rub the fish inside and out with the cut limes, pat very dry, score each side twice and season with salt and pepper.
2. Heat the oil in a large skillet to 350°F and fry the fish two at a time until crisp and golden and the flesh near the bone reaches 145°F, 5 to 7 minutes a side. Drain on a rack.
3. Meanwhile, bring the vinegar, water, allspice and peppercorns to a boil in a saucepan.
4. Add the onion, carrot, chayote, bell pepper and Scotch bonnet and simmer 2 minutes, until just softened but still crisp.
5. Arrange the fish on a platter and spoon the hot pickled vegetables and liquid over the top.
6. Serve warm, or let it sit up to an hour at room temperature so the flavors soak in.

Notes