JAMAICAN ESCOVEITCH FISH RECIPE

Ingredients:

2 lbs any whole small fish or filets 1 lime 1/4 cup flour, seasoned with salt and pepper oil for frying Sauce: 1 cup white or cider vinegar 1 cup water pinch of salt; pinch of sugar 1 cup cup julienned strips of carrot and chocho (chayote)* 1 hot pepper, such as Scotch Bonnet, cut in rings 1 large onion, cut in rings 6 pimento (allspice) berries

After you have washed fish, squeeze lime into rince water to reduce fishiness. Dust with flour and fry. Set aside.

Boil together water, vinegar, sugar and salt. Add the remaining ingredients and cook briefly. Pour sauce over fish and leave to marinate in the refrigerator 4-24 hours before serving.
* Available at Hispanic markets, or substitute firm zucchini.