Jamaican Style Escovitch Fish

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1. 1Step 1: Clean and trim your fish even if your fishmonger already scaled it, do pass a knife over it to ensure there are no scales.
2. 2Step 2: Pour the juice of the lime over it, give it a massage, then rinse with cool water and pat dry.
3. 3Step 3: Using a sharp knife cut a couple slits across the belly of the fish (both sides). This will allow for faster cooking and to help the salt, black pepper as well as the escovitch sauce to really infuse the fish.
4. 4Step 4: Using the back of your knife hit the scallion to bruise it a bit to release its flavor, then fold it and tuck into the cavity of the fish. Also add the springs of thyme to perfume the fish from the inside as it cooks.
5. 5Step 5: Rub the salt and black pepper onto the fish (both sides) and get ready to fry.
6. 6Step 6: Make sure to pat your fish dry after you washed it, or you will have a lot of hot oil splattering when you start the frying process.
7. 7Step 7: Heat the vegetable oil on a medium flame, then gently add the seasoned fish to the pan.
8. 8Step 8: Allow this cook for 4-5 minutes on each side, or until you have a nice golden colour and crisp outside. You'll need tongs and a fork or spoon to flip the fish, do be careful as we're working with hot oil.
9. 9Step 9: Remove from the pan and place on paper towels to soak up some of the excess oil.
10. 10Step 10: Julienne the carrot, sweet pepper (use different colours if you like) and chop the onion and scotch bonnet pepper (slice thin).
11. 11Step 11: In a saucepan add all the ingredients for the sauce, then place on medium heat and bring to a gentle simmer.
12. 12Step 12: Allow this to simmer for 3-5 minutes, basically until the onion and sweet pepper (bell pepper) gets a bit tender. You can cook for longer if you wish.
13. 13Step 13: Place the fried snapper on a platter and pour the escovitch sauce all over it. Enjoy!