Ingredients:

  • 2 lbs whole Red Snapper, cleaned and scaled
  • 1 tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 0.5 cup all-purpose flour
  • 0.5 cup vegetable oil for frying
  • 1 cup Jamaican cane vinegar
  • 1 large carrot, julienned
  • 1 large onion, sliced into rings
  • 0.5 chayote, julienned
  • 2 Scotch bonnet peppers, sliced
  • 12 whole pimento berries
  • 1 tsp granulated sugar

Instructions:

  1. Rinse the fish with lime juice and water, then pat extremely dry with paper towels. Make three diagonal slashes on each side of the fish.
  2. Season the fish inside and out with sea salt and black pepper, then lightly dredge in all-purpose flour, shaking off any excess.
  3. Heat oil in a heavy-bottomed skillet to 375°F (190°C). Fry the fish for 5–7 minutes per side until the skin is a deep, shattering gold and crisp. Drain on a wire rack.
  4. In a separate clean pan (or after wiping the fry pan), add a splash of oil and the 12 pimento berries. Cook for 30 seconds until fragrant.
  5. Add the julienned carrot, onion rings, chayote, and Scotch bonnets. Sauté for 2 minutes until the onions are just starting to soften.
  6. Deglaze with vinegar. Pour in 1 cup cane vinegar and 1 tsp sugar. Simmer for 3-5 minutes until the liquid reduces slightly and the veggies are bright.
  7. Pour the hot vinegar and vegetable medley over the fried fish. Allow to sit for at least 10 minutes before serving to allow flavors to penetrate.