- Scale and clean your fish in salt, lime and vinegar; pat dry. On each side of the fish, make 2 slits (make sure not to cut the fish in half). Season with green seasoning, all-purpose, and black pepper. Marinate overnight or a minimum 4 hours and refrigerate – ensure you get the seasoning in-between the slits.
- Using a large, non-stick skillet or cast-iron pot, heat cooking oil and scotch bonnet pepper on high heat. Fry fish for about 5 minutes on each side. Do not flip until it can move freely without sticking (there should be a crisp exterior formed on the fish).
- Remove fish from oil and place on wire rack to drain excess oil; set aside.
- Cut your vegetables and set aside.
- In a medium sized saucepan, add scotch bonnet, carrot, bell peppers, onions, vinegar, pimento, oil, sugar, and salt. Bring to a boil over high heat then allow to simmer for about 5 minutes or until liquid is dissolved.
- Transfer fish into a dish. Spoon and pour the dressing on top of the fish then cover with a lid. You can serve it with rice, fried or boiled dumpling, festival, bammy and/or boil provisions. You can also let it rest overnight and serve the next day.
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