Escoveitch Fish

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Escoveitch Fish

Course Breakfast


  • 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


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.
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