Name: Escoveitch Fish
Ingredients: 1 lg red onion (sliced and rings separated); 1 cup olive oil; 1 cup vinegar; 1 small habanero pepper (scotch bonnet can be tasty!); 2 tbsp sugar; 1 tsp kosher salt; .25 tsp freshly ground black pepper; 6 whole allspice or pimiento; 2 lbs pink snapper skin

Escoveitch Fish

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Course Breakfast

Ingredients

1 lg red onion sliced and rings separated
1 cup olive oil
1 cup vinegar
1 small habanero pepper scotch bonnet can be tasty!
2 tbsp sugar
1 tsp kosher salt
.25 tsp freshly ground black pepper
6 whole allspice or pimiento
2 lbs pink snapper skin

Notes

For the sauce :

Combine the oil, vinegar, sugar, salt, pepper, and pimiento in a small saucepan and sauté. Remove from the heat, let cool slightly then pour the mixture over the onions.

For the fish :

Heat 2-inches of oil in a medium high-sided sauté pan over high heat until it begins to shimmer.Season the fish with salt and pepper. Fry until golden brown. Drain on paper towels. transfer to a platter, top with sauce.