Jamaican Escovitch Fried Red Snapper

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1. 1Step 1: Rinse and clean fish with juice from the lemon. Pat dry. Cut 3 diagonal lines across the sides of each fish.
2. 2Step 2: Mix spices sea salt, cracked black pepper, paprika, onion powder, garlic powder, celery powder, and cumin in a small bowl.
3. 3Step 3: Season the outside and inside cavity of the fish with the spice mix.
4. 4Step 4: Fill a large frying pan with oil, about ½ inch deep, to high heat.
5. 5Step 5: Season the oil by adding 6-8 pimento seeds and ½ of the scotch bonnet pepper (or a whole pepper for a more intense heat) into the oil. The scotch bonnet pepper will eventually turn black as it cooks. That’s ok!
6. 6Step 6: Place fish in the frying pan away from you. Adjust the heat between medium and high to avoid the fish being burned.
7. 7Step 7: Fry for 5-6 minutes on each side. The fish should be slightly brown to blackened.
8. 8Step 8: Remove fish from frying pan and allow to drain on a plate lined with paper towels.
9. 9Step 9: Allow the oil to cool and strain, reserving ½ cup of oil. Discard remaining oil.
10. 10Step 10: In a large saucepan, warm reserved oil to medium heat. Add fresh oil if needed.
11. 11Step 11: Add onions, remaining allspice seeds, red pepper, green pepper, carrot, and remaining scotch bonnet pepper to lightly saute.
12. 12Step 12: Saute for about 5 minutes, you want the vegetables to keep their body and crunch.
13. 13Step 13: Add the rice vinegar, and cook for another 5 minutes.
14. 14Step 14: Place onions and pepper sauce over the fish.
15. 15Step 15: Serve with Jamaican Rice and Peas.