Caribbean Fish In Colorful Vinegar Shallot Sauce

• 1/2 cup white onion, finely diced
• 3 medium garlic clove, finely minced
• 20 small shallots or 10 large shallots
• 4 Bell Peppers (a combination of 2 to 3 colors, red, green, yellow...), sliced into rings
• 2 tablespoons Unsalted butter or Ghee
• Coarse Sea Salt (or Kosher Salt) and Black Pepper to taste
• optional 1/8-1/4 teaspoons Habanero or Scotch Bonnet pepper, finely chopped (with seeds or no seeds)
• 3 pounds skinless/boneless Halibut, Orange Roughy or another firm white fish
• 1/2 cup white vinegar
• 1/2 cup vegetable or olive oil

1. Using electrical blender, blend onion in white vinegar, then add the minced garlic, salt and pepper to taste, and, optional, the Habanero/Scotch Bonnet. Taste and adjust seasoning. You want the marinade to be well seasoned with enough salt since you will not put any on the fish itself. Pour over the fish, and bake at 350F for 10-20 minutes or until fish flakes. I like to use a sprayed 9x13 pyrex.
2. While fish is being baked, heat the oil, and cook the shallots* for about 5 minutes, then add the bell peppers and cook for another 5 minutes. rn*If shallots are small (which I prefer), leave whole (peeled of course and with the ends cut a bit); if large, cut in 2 or more depending on size.
3. When fish is ready, pour all the sauce from the fish into shallot mixture. Bring to a boil, then add the butter and stir. Pour sauce back onto fish and serve.
4. I recommend a large white plate at least 2 inch deep in which to showcase the fish topped with the shallots and bell peppers. Also note that as the fish cooks and you place on serving plate, it will separate into various morsels with or without help. I prefer it this way rather than attempting to serve the fish/fillets whole.

white onion, garlic, shallots, bell peppers, butter, salt, scotch, white fish, white vinegar, vegetable

Taken from food52.com/recipes/21786-caribbean-fish-in-colorful-vinegar-shallot-sauce (may not work)