This recipe I picked up in the Cayman Islands cooked beachside by the natives. It's easy and delicious.

2 lbs. fish (ocean perch, cod, snapper or combination with a few shrimp)
3 lg. onions, sliced
3 lg. green peppers
2 red peppers
1/2 bottle Pickapeppa sauce (available at Kessel's barbecue section)
2 lg. carrots, sliced

Put juice of 1/2 lemon or lime over all before baking in oven.

In a large roasting pan, put in 2 tablespoons butter. Add the large sliced onions and carrots and put in 400 degree oven for 10 minutes. Then layer the fish on top of onions. Pour the pickapeppa sauce evenly over the fish. Add the sliced red and green peppers, put lid on roasting pan and bake for 30-40 minutes. Serve with rice. Serves 4-6.