Escovitch Fish

Ingredients  

2 1b fresh snapper or jack fish (or any fish will do)

Juice of 2 limes

salt

black pepper

vegetable oil

 

Pickle:

1 cucumber, or 1-2 cho chos

2 sliced onions

2 scotch bonnet peppers, sliced

2 tablespoons pimento berries

1 cup vinegar

salt

1. Clean and wash the fish, rub them with the limes, squeezing the  juice ove them
2. Pat dry with a kitchen towel.
3. Sprinkle inside and out with salt and pepper.
4. Heat the frying pan, add oil, and when very hot, add the fishes.  Reduce the heat, and fry the fish on both sides.
5. When the fish a cooked, drain them, and arrange them on a large platter.
6. Peel  and slice the cho chos, or slice the cucumbers.
7. Put them in a sauce pan, with the onions, scotch bonnet peppers, pimento, vinegar and a little salt to taste.   Bring the mixture to the boil, simmer for 2 minutes or so, then remove it from the heat.
8. Pour this hot pickle over the fish.
9. The fish can be left to marinate in the pickle for up to 3 days, or can be eaten immediately if preferred.   

Serve hot or cold.