Blackened Trout with Escovitch

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Escovitch:

1 cup white vinegar

2 teaspoons Caribbean all-purpose seasoning

2 teaspoons sugar 

1 teaspoon whole allspice (pimiento berries) 

1 teaspoon kosher salt 

6 sprigs fresh thyme 

2 cloves garlic, minced 

Juice of 1/2 lime (about 4 teaspoons) 

2 carrots, julienned (about 1 1/4 cups) 

1 large white onion, thinly sliced (2 cups) 

1 green bell pepper, julienned (about 1 cup) 

1 red bell pepper, julienned (about 1 cup) 

1 Scotch bonnet pepper, halved and seeded 

Trout:

2 1/2 teaspoons garlic powder

2 teaspoons smoked paprika 

1 3/4 teaspoons kosher salt 

1 1/2 teaspoons freshly ground black pepper 

1 1/2 teaspoons dried thyme 

1 teaspoon onion powder 

1 teaspoon dried oregano 

1/4 teaspoon cayenne pepper 

4 trout fillets (about 2 pounds) 

1/4 cup (4 tablespoons) unsalted butter