Escovitched Fish

Directions

1. 1
   Rinse the fish with a mixture of water and lime juice, pat dry, and then score the fish on both sides with a sharp knife.
2. 2
   Salt and pepper the fish inside and out.
3. 3
   Lightly dust the fish with flour.
4. 4
   Heat 1/2-inch of oil in a skillet.
5. 5
   Fry the fish in a single layer until golden and crisp.
6. 6
   When all the fish are done, set aside.
7. 7
   Pour off some of the oil leaving just enough to saute the onions until softened.
8. 8
   Then add the Scotch Bonnet and red peppers, saute 1 minute more.
9. 9
   Pour the onion mixture over the fish.
10. 10
    In the same skillet bring water, vinegar, and sugar to a boil.
11. 11
    Immediately pour over the fish.
12. 12
    Let cool and refrigerate.