For the Fish:

Clean the Fish

• Clean, gut, and scale the fish.
• Rinse the fish in water mixed with fresh lime juice. Drain thoroughly and pat dry with paper towels.

Season

• Mix 1 teaspoon of salt with black pepper. Rub the seasoning all over the fish, including inside the cavity. Cut 2–3 small deep slits on each side and rub seasoning into the slits for deeper flavor.

Heat Oil

• Add enough cooking oil to a frying pan to cover one side of the fish at a time—this is shallow frying, not deep frying. Heat on high until the oil reaches smoking point.

Flavor the Oil

• Slice garlic cloves in half and add them to the hot oil along with 5 pimento berries and 1 whole Scotch bonnet pepper.

Fry Fish

• Carefully lower the fish into the oil. After 2–3 minutes, reduce the heat to medium-low to avoid over-browning. Fry until both sides are golden and crispy, then set aside to drain on paper towels.

For the Escovitch Sauce:

Sauté Vegetables

• Remove most of the oil from the pan, leaving about 1 tablespoon. On low heat, sauté the onion, remaining pimento berries, sliced Scotch bonnet, and julienned carrots for 2–3 minutes.

Add Vinegar

• Pour in vinegar and stir in brown sugar. Cook for another 2–3 minutes until the vegetables soften slightly and the flavors blend.

Finish

• Spoon the hot escovitch sauce directly over the fried fish. Let it sit for a few minutes so the flavors can soak in before serving.