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Ingredients
- 4 lrg Snapper
- 2 x Limes or possibly lemons, sliced in half
- 1 Tbsp. Salt
- 1 Tbsp. Grnd black pepper
- 30 gm Plain flour
- 8 fl ounce coconut oil
- 1 x Bay leaf
- 4 fl ounce malt vinegar
- 2 lrg Onions, sliced
- 2 x Warm peppers, sliced
- 2 x Sweet peppers, (green and red) seeded and cut into rings
- 4 x Carrots, cooked and sliced
- 1 tsp Allspice
Directions
- Clean and wash fish thoroughly in cool water, rub lemon or possibly lime over each fish. Rinse and pat dry with paper towels. Season fish with salt and pepper and allow to stand for 30 min.
- Dust fish with a thin coating of flour. Heat oil in a large frying pan.
- When oil is warm fry the fish on both sides, till crisp and brown. Remove fish and place on a dry plate to cold.
- Combine the bay leaf, vinegar, allspice, onion and warm peppers in saucepan.
- Cook till the onions are tender and then cold. Place the sweet peppers and carrots on the fish then pour the mix over the fish and cover. Marinate for at least 2 hrs before serving.
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