Escovitch Fish with Tamarind Scotch Bonnet

INGREDIENTS:

• 4 whole red snapper (about 1 lb each), cleaned and scaled — or 4 thick firm white fish fillets

• 1 lime, juiced (for washing the fish)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• ½ cup all-purpose flour, for dusting

• Vegetable oil, for shallow frying (about 1 inch)

FOR THE ESCOVITCH PICKLE:

• 1 large onion, thinly sliced

• 1 large carrot, cut into thin matchsticks

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• ¾ cup white vinegar

• ¼ cup water

• 5 tbsp Hot Tings Tamarind Scotch Bonnet

• 1 tbsp sugar

• 1 tsp whole allspice (pimento) berries

• ½ tsp salt

• 1 tbsp of the frying oil

METHOD:

1. Rinse fish with lime juice and water, then pat very dry. Cut 2–3 diagonal slashes on each side of whole fish so it cooks evenly.

2. Season fish inside and out with salt, pepper and garlic powder. Dust lightly in flour, shaking off the excess.

3. Heat 1 inch of oil in a heavy skillet over medium-high until shimmering (about 350°F). Fry fish 4–5 minutes per side until deep golden and crisp. Drain on a rack or paper towels.

4. Make the pickle: pour off all but 1 tbsp of the oil. Add onion, carrot and bell peppers; sauté 2 minutes until just softened but still crunchy.

5. Add vinegar, water, Tamarind Scotch Bonnet, sugar, allspice and salt. Bring to a boil, then simmer 3 minutes. Taste — it should be sharp, sweet and hot.

6. Lay the fish on a platter and pour the hot pickle and vegetables over the top. Serve right away with fried bammy, festival or rice — or cover and chill overnight; it only gets better.