Escovitch Preparation:

1. Squeeze the juice of the lime over the clean fish and sprinkle with your favorite seafood seasoning. Set aside to marinate.
2. In a large skillet, add about 1-2 tablespoons of oil and set on medium heat.
3. Add the onion, garlic, and allspice to the oil. After a minute, add the peppers and carrots.
4. Sprinkle salt and pepper over the top and stir for a minute.
5. Add the thyme, ½ cup of vinegar, ½ cup of Sweet Samba Pepper sauce, and brown sugar. Feel free to adjust the amount of vinegar and pepper sauce to your preference, keeping the same proportion.
6. Allow to simmer for a few minutes until vegetables are tender but still crunchy.
7. Stir and remove from heat. Try not to overcook the vegetables; they should be tender but still crunchy.

Cook Seared Fish:

1. In a large skillet, add oil (about 4 tablespoons) to the bottom of the pan on medium-high heat.
2. Once hot, add the fish and cook on both sides for about 4 minutes each or until the fish is cooked through.
3. Pour off excess oil if present.
4. Add the Sweet Samba Escovitch mixture over the fish and turn off the heat. Serve and Enjoy!