Red snapper fried crisp and topped with a spicy pickled vegetable medley.
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Rinse the fish with lime juice and water, then pat completely dry with paper towels to ensure a crispy skin.
Make two or three diagonal slashes on each side of the fish and season thoroughly with salt and black pepper.
Heat the vegetable oil in a large skillet over medium-high heat until very hot but not smoking.
Fry the fish for about 5-7 minutes per side until the exterior is brown and very crisp, then remove and drain on paper towels.
In a separate saucepan, combine the vinegar, pimento berries, and sugar; bring to a simmer over medium heat.
Add the onions, carrots, and scotch bonnet peppers to the vinegar mixture and sauté for 2-3 minutes until slightly softened but still crunchy.
Place the fried fish on a serving platter and immediately pour the hot pickled vegetable mixture and liquid over the top.
Let the fish sit for at least 30 minutes before serving to allow the spicy vinegar flavors to penetrate the meat.
