Afro-Caribbean Escoveitch Fish

• 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

1. Squeeze the lemons into a bowl of water and use the water to rinse the fish. Pat it dry thoroughly.
2. 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.
3. 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.

lemons, red snapper, black pepper, salt, pepper, malt vinegar, oil, onions, whole allspice, black peppercorns

Taken from www.food.com/recipe/afro-caribbean-escoveitch-fish-228475 (may not work)