Ok, let’s start with one of my favorites growing up. Mom would make this during the colder months, and I’d swear that the dressing just got hotter and hotter! The dish is Escovitch Fish.

As you may know, I love to fish. I’ve prepared this with Black Sea bass, porgy, yellowtail snapper and tautog (blackfish). Any firm, white fleshed fish will work.

Ingredients:
4 whole fish weighing 3-4 lbs each
1 carrot julienned
1 onion sliced into strips
1/2 red pepper julienned
1/2 green pepper julienned
10 pimento berries (found in larger supermarkets or definitely in Caribbean markets)
2/3 cup of white vinegar
Vegetable oil for frying
1/2 teaspoon salt
4 teaspoons of sugar
1/2 of a scotch bonnet pepper seeds removed and diced very small (handle carefully)

Preparation:

The night before cooking, scale and clean the fish. Score the fish skin on both sides. If seeing fish heads on your plate causes yips…decapitate. Otherwise (preferable) keep the heads on.
Sprinkle salt and pepper on fish. Give it a good massage. Place cleaned fish in the fridge and go to bed.
Next day fry the fish in the oil. Make sure the oil is hot, and pat the fish dry before adding to the oil. Cook about 5 minutes per side. Remove to a plate lined with paper towels and drain the oil.
In a saucepan add some more oil and the vinegar. (You’re making a dressing). Bring to a boil. Add carrots and pimento seeds and lower flame to medium. Cook for 10 minutes to release the pimento flavor. Lower flame to low. Add the onions and peppers. Cook until the onions are translucent. Should be 10-15 minutes. Add the scotch bonnet pepper, sugar and stir, stir stir! After 5 minutes…it’s done!
Arrange fish on plates. Pour dressing on top and serve hot.
Enjoy!