Escovitch Fish with Rice and Peas

Pat the fish dry. Mix 1 teaspoon salt and 1/2 teaspoon black pepper, rub inside and outside the fish. Set aside.

In a large skillet, heat vegetable oil over medium-high heat until shimmering (about 350°F/175°C).

Place flour in a shallow dish. Dredge the seasoned fish in flour, shaking off excess. Carefully lower into hot oil. Fry 4-5 minutes per side until golden brown and crispy. Transfer to a paper-towel-lined plate.

In a medium pot, combine rice, kidney beans, coconut milk, water, remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and scallions. Bring to a boil.

Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing.

In the same skillet after frying, discard all but 2 tablespoons oil. Over medium heat, add the sliced bell peppers, carrot, and onion. Cook 2 minutes. Add the Scotch bonnet, garlic, thyme, pimento berries, vinegar, and water. Simmer 2-3 minutes until vegetables slightly soften. Season with salt if needed.

Place the fried fish on a serving platter. Spoon the hot pickled vegetables and some of the liquid over the fish. Serve immediately alongside the rice and peas.