Escovitch Fish is a classic Jamaican dish you can find on every beach restaurant. Paired with Bammy or festivals ( see snacks) spicy, and slightly sweet pickle sauce and vegetables topped on perfectly fried red snapper and experience we are sure you will repeat over and over.

Ingredients

2 large snapper (size as shown)
Juice of ½ lime
1 teaspoon Little Jamaica Fish Fry Seasonings
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 carrots, cut into thin strips
1 onion, thinly sliced
1 clove garlic, sliced
½ tsp Jamaican Pimento
1 cup white vinegar
10 sprigs thyme
1 scotch bonnet pepper, seeds removed 

To prepare fish, rinse well. Squeeze juice of lime over fish then rinse. Season fish with 1 teaspoon Little Jamaica Fish Fry seasoning. Rub in and out of fish. Deep fry fish over high heat.

Place on a plate lined with paper towel to allow the oil to drain.

To prepare the marinade place bell peppers, carrots, onion, clove, Jamaican pimento, white vinegar, thyme, sugar, ½ tsp salt and hot pepper. Bring to a boil, and then allow to simmer for about 3 minutes.

Turn off heat and let it sit for 10 minutes. Next place the fish in a dish that you can store in the fridge overnight. Pour the marinated vegetables over the top of the fish and let sit until completely cool before placing in the fridge.

Refrigerate overnight before serving.