4 fillets of white fish – snapper or bream
250ml KTC vegetable oil
1 large onion, sliced
2 carrots, sliced into thin julienne
1 red pepper, cut into thin strips
2 tsp Sea Isle Dried Thyme
1 ½ tsp Sea Isle Whole Pimento
1 scotch bonnet pepper, diced very small
200ml white vinegar
1 tsp of sugar
salt and black pepper to taste
- With a sharp paring knife, score the fish 3 times on the skin side and squeeze lime juice over. Then season them with salt and pepper.
- Heat 2 tbsp of oil in a large non-stick sauté pan on a medium-high heat. Sear the fish (in batches if necessary) skin side up until browned then turn and sear for 1 minute on the skin side. Set the fish aside and heat the vinegar in a small pot to the point of a low boil and add the sugar.
- Then add the onion, peppers, carrots, thyme, scotch bonnet and pimento, turn the heat down to medium-low and simmer for roughly 10 minutes until the vegetables are soft and the flavours have infused. Pour the vegetable and vinegar mixture over the fish and serve.