Jamaican Escovitch Fish

Ingredients

• Four 8- to 10-ounce (225-285g) whole cleaned snapper or four 6- to 8-ounce (170-230g) skin-on snapper fillets
• 4 lime limes, halved
• 2 medium cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 1/4 cup all-purpose flour (32g)
• 1 1/2 cups unrefined coconut oil, for frying
• 2 cups (473ml) white cane vinegar, such as Grace brand, or distilled white vinegar
• 1 teaspoon granulated sugar
• 1 pinch kosher salt
• 1 cup (100g) julienned chayote
• 1 cup (100g) julienned carrot
• 2 medium yellow onions (8 ounces; 227g each), thinly sliced crosswise into rounds
• 1 Scotch bonnet pepper, stemmed and thinly sliced either with or without seeds (keep seeds if you want more heat)
• 6 allspice berries

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