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Ingredients
- 450ml/3⁄4pt malt vinegar
- 3 onions, sliced11⁄2 teaspoons pimento berries
- 1.4kg/3lb red snapper juice of 2 limes
- 4 teaspoons freshly ground black pepper
- 4 teaspoons salt
- 140ml/5fl oz vegetable oil
Instructions
- In a large stainless-steel or other non-reactive saucepan, combine the
vinegar, onions and pimento berries. Simmer until the onions are tender,
then remove from the heat and allow to cool. - Sprinkle the snapper with the lime juice, and season with the salt
and pepper. - Heat the oil to smoking point in a heavy frying pan, and fry the fish on
both sides until crisp. Put the fish in a deep dish, and pour over the
onion and vinegar mixture. - Chill overnight in the refrigerator before serving.
