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Ingredients

• 2 to 3 pounds fish fillets or steaks (red snapper, kingfish, or porgies; in Jamaica, they use the whole fish and local catches such as parrot fish; extremely tasty but you have to pick out lots of bones… ahhhh … love the local flair)
• 2 large onions
• 2 medium carrots
• 1 scotch bonnet pepper, seeded and cut into thin strips
• 2 (or more) cloves garlic, finely minced
• 2 tablespoons peanut or corn oil
• 1 bay leaf
• 1 tsp dried thyme
• 2 tsp allspice berries (optional)
• 1/2 tsp crushed red pepper
• 2 to 4 tsp salt
• 2 to 4 tsp freshly ground black pepper
• ¾ to 1 cup cane or malt vinegar
• 1/4 cup water
• 3 limes or lemons, sliced into wedges
• 1/2 teaspoon salt
• 1/3 cup flour
• 1/2 cup peanut or corn oil
• 1 tsp whole black peppercorns (optional)
• 2 Tbsp lemon or lime juice

Description

The HOTTEST Fish Dish I've Ever Tried. Another From The Chef At Morant Bay Villas. It Was A Challenge To Put This Down On Paper As She Would Say Add This And That And Then Just Cook It Up. If You Like Hot This Is It. Served With Fried Plantain, Johnny

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