• 2lbs snapper fillet
• Juice of ½ lime
• 1 ½ tsp salt
• ½ tsp black pepper
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 carrots, cut into thin strips
• 1 onion, thinly sliced
• 1 clove garlic, sliced
• ½ tsp Jamaican Pimento
• 1 cup white vinegar
• 10 sprigs thyme
• 1 scotch bonnet pepper, seeds removed (I used Trinidad Pimento peppers)
1. To prepare fish, rinse well. Squeeze juice of lime over fish then rinse. Season fish with 1 tsp salt and black pepper. Deep fry fish over high heat. Place on a plate lined with paper towel to allow the oil to drain.
2. To prepare the marinade place bell peppers, carrots, onion, clove, Jamaican pimento, white vinegar, thyme, ½ tsp salt and hot pepper. Bring to a boil, and then allow to simmer for about 3 minutes. Turn off heat and let it sit for 10 minutes. Next place the fish in a dish that you can store in the fridge overnight. Pour the marinated vegetables over the top of the fish and let sit until completely cool before placing in the fridge. Refrigerate overnight before serving.
3. *I used Trinidadian Pimento Peppers in place of scotch bonnet pepper because Trinidad pimentos has the flavor of a hot pepper without the heat.
4. **Trinidadian pimento peppers is not to be confused with the Jamaican Pimento. Trinidadian pimento pepper is a mild, sweet pepper with a spicy flavor while the Jamaican Pimento is a spice.