Escovitch is the Jamaican version of the Spanish Escabéche. The fish is cooked and then a spicy marinade is added. I’ve used red snapper but you could use any other firm fish such as rainbow trout.
Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper. Heat 2 tbsp. of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter.
Add remaining 2 tbsp. of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes. Add vinegar to pan and cook until evaporated. Season with salt and pepper. Pour vegetables over fish. Serve with lime wedges to squeeze over.