Escovitched Fish

1. 1

   Rinse the fish with a mixture of water and lime juice, pat dry, and then score the fish on both sides with a sharp knife.

2. 2

   Salt and pepper the fish inside and out.

3. 3

   Lightly dust the fish with flour.

4. 4

   Heat 1/2-inch of oil in a skillet.

5. 5

   Fry the fish in a single layer until golden and crisp.

6. 6

   When all the fish are done, set aside.

7. 7

   Pour off some of the oil leaving just enough to saute the onions until softened.

8. 8

   Then add the Scotch Bonnet and red peppers, saute 1 minute more.

9. 9

   Pour the onion mixture over the fish.

10. 10

    In the same skillet bring water, vinegar, and sugar to a boil.

11. 11

    Immediately pour over the fish.

12. 12

    Let cool and refrigerate.

No additional tips available.