Escoveitched Fish


  • 3lbs snapper or king fish, sliced in ½” thick slices, 2 or 3 limes
  • 1 tbsp Spur Tree Crushed Scotch Bonnet Pepper Sauce
  • 2 cups vinegar
  • ½ cup oil for frying ,1 tsp whole pimento (allspice)
  • 2 large onions – sliced ,½ tsp whole black peppercorns
  • 4 tbsp black pepper ,4 tsp salt


  1. Wash fish thoroughly in water and lime juice and pat dry. Season fish with salt and black pepper and set aside for at least 2hrs. in refrigerator.
  2. Heat oil in frying pan and fry fish on both sides until crisp.
  3.  Set aside fish in a deep Pyrex dish or other bowl. In a saucepan, combine vinegar, sliced onions, pepper, pimento, whole black pepper and bring to a boil.
  4.  Simmer till onions are tender.
  5.  Pour over fish and marinate overnight in refrigerator.

COOKING TIME: 20 minutes

Escoveitched Fish