Clean fish in a mixture of vinegar and water; pat dry with absorbent paper. Combine salt and black pepper and use to season the fish. Cover and allow to marinate.
Heat skillet over medium flame and add vegetable oil. Add crushed garlic and fry to release flavour. Add fish and fry until lightly browned on both sides; drain on absorbent paper.
Arrange on a serving platter and drizzle with Escoveitched Sauce.
Method Note: Use fish of your choice.
To serve: Traditionally served with fried bammy or festival.