Jamaican Escovitch Fish

Escovitch Fish is a traditional Jamaican dish that is being enjoyed all over the island.  The style of cooking is originated in Europe/Mediterranean where it is known as Escabeche and was brought to Jamaica by the Spaniards.
2 lbs. fish they could be sliced, fillet or whole
1 large onion sliced
I peg garlic thinly sliced
A few crushed pimento seeds
1 tbsp. Vinegar or 2 tbsp. lime juice
2 carrots (julienne) cut in strips, sweet peppers (Julienne) different  colors to make the dish more attractive
Salt and Black Pepper
Olive oil
Scotch Bonnet pepper

Clean and rinse fish with vinegar or lime juice and dry properly
Mix salt and black pepper together and drizzle over all open areas of fish where the flesh has been exposed.

Add oil to non-stick frying pan wait until oil is hot and fry fish on both sides equally. When finished remove and place on a flat platter.

Add onions, garlic, scotch bonnet pepper, pimento, carrots, sweet peppers, vinegar or lime juice, and 2 tbsp. olive oil in a sauce pan over low heat.

Stir gently; add salt and black pepper to taste, when satisfies with the taste and texture remove from the flames and pour over the fish. Best if left to marinate for a few hours.

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