450ml/3⁄4pt malt vinegar
3 onions, sliced
11⁄2 teaspoons pimento berries
1.4kg/3lb red snapper
juice of 2 limes
4 teaspoons freshly ground
4 teaspoons salt
140ml/5fl oz vegetable oil
• 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
• 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.