3 lbs. fish, sliced in 1/2 inch thick slices
2 c. cane or malt vinegar (white or brown)
4 tsp. black pepper
4 tsp. salt
2 or 3 limes/lemons
1/2 scotch bonnet pepper
1/2 tsp. dried Tabasco pepper
1/2 c. oil for frying
1 tsp. pimento seeds (whole allspice)
2 lg. onions, sliced
1/2 tsp. whole black pepper grains

Recommended - king fish, tack, snapper, monk fish, orange ruffy and dolphin.

Wash fish thoroughly in water to which juice of the limes/lemons have been added. Dry thoroughly. When dry, coat the fish with the combined salt and pepper mixture and set aside on paper towels.

Heat oil in frying pan to boiling point and fry fish on both sides until nice and crisp. Set fish aside in a dish.

In a saucepan combine vinegar, sliced onions, peppers, pimento seeds, whole black pepper grains and bring to a boil. Simmer until onions are tender. Remove from fire and cool. Pour over fish and leave to steep overnight.