Rub fish with lime, then pat fish fillets dry with a paper towel. In a small bowl mix together salt, black pepper, allspice, cayenne, garlic powder, and onion powder. Liberally season both sides of fish.
Using a heavy bottom skillet like cast-iron or heavy non-stick, turn heat on to medium-high. Fill with oil to approximately ⅓ of the height of your fillets and heat oil until it reaches 350 degrees.
Once hot, lightly dust fish in flour and add to the skillet skin side down to fry for 2 to 3 minutes on each side. Fish is done once it turns opaque. Add fish to a casserole dish and set aside.
To prepare Escovitch Sauce:
In a separate skillet over medium-high heat, add onions, carrots, bell peppers, and garlic, and allow the vegetables to sweat for 2-3 minutes.
Add in thyme, scotch bonnet pepper, whole allspice, white wine vinegar, water, and sugar, and bring to a boil. Reduce heat to a simmer and continue to cook vegetables until they become tender - approximately 4-5 minutes. Remove from heat and let the sauce marinate for 5 additional minutes.
Pour sauce over the fish and serve warm. Alternatively, you can let the fish soak in the sauce overnight. Then reheat and serve the next day.
If using the whole fish, slice a few shallow incisions along the edges.Traditionally, escovitch fish is left covered at room temperature and eaten the next day after the fish has absorbed the sauce. This is done the day before eating. Traditionally, escovitch fish is left covered at room temperature and eaten the next day after the fish has absorbed the sauce. This is done the day before eating.