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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.