2 pounds fish (snapper is a popular choice), cleaned
2 tablespoons lime or lemon juice
1 1/2 teaspoon salt
1 tablespoon black pepper
2 onions, chopped
1 carrot, julienne
2 Scotch bonnet peppers
1 dozen pimento berries
1 cup white vinegar
Cooking oil
Wash fish with lime juice. Dry and season with salt and pepper. Heat cooking oil; fry fish until done and brown. Put fish on paper towels to drain and set aside.
In a saucepan, combine carrots, onions, pepper, vinegar, and pimento berries. Bring to boil then simmer until all vegetables are tender.
Pour mixture over fish and let it marinate a minimum of four hours in the refrigerator (may be marinated overnight). Serve with bammy or hard dough bread.
