1 Scotch bonnet or habanero chile, halved 1/2 small onion, thinly sliced 7 allspice berries, cracked 1 bay leaf 1/2 cup rice vinegar Pinch of sugar 1 small chayote—halved lengthwise, seeded and ...

“Escoveitched fish is very popular in Jamaica, and is eaten from morning until night, all over the island,” John says. “Nearly any fish that swims in our waters, including lionfish, can be ...

Cover dish and refrigerate for at least an hour. Prepare escoveitch sauce. While sauce cooks, remove fish from refrigerator, cut fillets into 3-inch pieces and dust with the flour, shaking off excess.