Dinner

Sunny's Fish Escovitch

Name: Sunny's Fish Escovitch
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Ingredients: 1/2 cup apple cider vinegar; Freshly ground black pepper; 1 large carrot, peeled and julienned; 1 cucumber, peeled, seeded and julienned; 1/2 cup dry white wine; 1/4 teaspoon ground allspice; Kosher salt; 1 lime, halved; 5 to 6 whole black peppercorns; 4 (1/2-pound) striped bass fillets, skin-on; 1 teaspoon sugar; 1/2 cup vegetable oil; 1 Vidalia onion, peeled, halved and thinly sliced

21 September 2026

Not yet ratedRate Recipe

Total Time95 Mins

Serves4

Per Serving$5.69

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Sunny's Fish Escovitch takes roughly 1 hour and 35 minutes from beginning to end. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $5.69 per serving. One portion of this dish contains roughly 42g of protein, 11g of fat, and a total of 352 calories. This recipe is liked by 1 foodies and cooks.

Gluten Free Dairy Free Pescatarian Lunch Onions Fish

Method:

1
Put the vinegar, wine, peppercorns, sugar, allspice, and a pinch of salt in a sauce pot over medium heat. Bring to a simmer, stirring until the sugar dissolves.
2
Add the carrot and onion and cook until crisp but tender, about 8 minutes.
3
Remove from the heat, add the cucumber and put into a small bowl. Discard the peppercorns. Set aside until ready to use or refrigerate for 1 hour, if desired.
4
Heat the vegetable oil in a large skillet over medium-high heat.
5
Rinse the fish fillets and pat dry. Coat them in lime juice, season with salt and pepper and flour both sides. Carefully, add the fish, skin side down, to the skillet and fry until the bottom is golden and releases easily from the pan, about 3 minutes. Flip the fillets and sear until cooked through, about 2 to 3 minutes.
6
Transfer the fish to a nonreactive serving platter.
7
Serve warm or cold, pouring the pickled garnish over fish just before serving. If serving cold, refrigerate separately.