Thick steaks of Kingfish seasoned with Caribbean herbs and topped with vinegar-soaked carrots.
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Clean the kingfish steaks with lime juice and water, then pat them completely dry with paper towels.
Season the fish generously with salt, black pepper, and a bit of dried thyme; let it marinate for at least 15 minutes.
Lightly dredge each steak in flour, shaking off any excess to ensure a thin, even coating.
Heat oil in a large skillet over medium-high heat and fry the fish for 5-7 minutes per side until golden brown and crispy.
Remove the fish from the pan and place it on a serving platter; drain most of the oil, leaving about 2 tablespoons.
In the same pan, sauté the onions, carrots, scotch bonnet, and pimento berries until the vegetables are slightly softened but still crisp.
Pour in the vinegar and bring to a simmer for 2 minutes to create the pickling sauce.
Pour the hot vinegar and vegetable mixture over the fried fish steaks and let it sit for at least 30 minutes before serving to allow the flavors to penetrate.
