Afro-Caribbean Escoveitch Fish - cooking recipe

Ingredients

2 -3 lemons or 2 -3 limes
3 lbs red snapper or 3 lbs kingfish, cut into 1/2-inch thick fillets
4 teaspoons black pepper
4 teaspoons salt
1/2 habanero pepper, cut into strips (scotch bonnet pepper)
2 cups malt vinegar
1/2 cup oil (for frying)
2 large onions, sliced
1 teaspoon whole allspice
1/2 teaspoon black peppercorns

Preparation

Squeeze the lemons into a bowl of water and use the water to rinse the fish. Pat it dry thoroughly.
Combine salt and pepper on waxed paper or a plate. When fish is completely dry, pat a little of the salt mixture into each side of the fish. Heat the oil and fry the fish until nicely crisp. Arrange fish in a deep dish such as a Pyrex baking dish.
Combine vinegar, onions, peppers, and allspice in a saucepan. Bring to a boil and simmer until onions are tender. Let cool completely. Pour over fish. Refrigerate overnight. Serve cold or at room temperature.