A fiery version of the classic dish using extra scotch bonnet peppers and pimento berries.
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Wash the fish with lime juice and water, then pat completely dry with paper towels.
Make two diagonal slashes on each side of the fish and season generously with salt, black pepper, and crushed garlic.
Heat the vegetable oil in a large skillet until shimmering; fry the fish for about 5-7 minutes per side until skin is crispy and brown.
Remove the fish from the pan and set aside on a serving platter, leaving about 3 tablespoons of oil in the skillet.
In the same skillet, sauté the onions, carrots, and chayote for 2 minutes until slightly softened but still crunchy.
Add the sliced scotch bonnet peppers and pimento berries to the vegetables, stirring constantly to release the oils.
Pour in the white vinegar and a pinch of sugar or salt; let the mixture simmer for 3-4 minutes to infuse the heat.
Pour the hot pickled vegetable mixture and liquid directly over the fried fish and let it sit for at least 30 minutes before serving.
