Ingredients

• 2 pounds red snapper, whole or filleted
• 1/2 cup vegetable oil
• 1 clove garlic, peeled and crushed
• 1/2 teaspoon ground ginger
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1 onion, sliced
• 1 carrot, chopped or julienned
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground allspice
• 1 teaspoon Worcestershire sauce
• 1 Scotch bonnet pepper
• 1 lime
• 3/4 cup malt vinegar
• to taste salt and black pepper

Equipment

• Large skillet
• Fish spatula
• Cutting board
• Sharp knife

Instructions

1. Rinse the snapper and pat it dry, then rub all over with the cut lime and season with salt and pepper (or your favorite Creole seasoning). Patting it dry helps the skin crisp up instead of steaming.
2. Heat the vegetable oil in a large skillet over medium heat until it shimmers, about 2 to 3 minutes. Hot oil is key to a crispy, golden crust.
3. Add the fish and cook 5 to 7 minutes per side, until cooked through and crisp on both sides. Resist the urge to move it early so the crust can set.
4. Transfer the fish to a plate and set aside. Drain off most of the oil, leaving about 2 to 3 tablespoons in the skillet.
5. Add the bay leaf, garlic, and ginger and stir-fry about 1 minute, just until fragrant, watching closely so the garlic does not scorch and turn bitter.
6. Add the onion, bell peppers, carrot, thyme, Scotch bonnet, sugar, and allspice. Stir and cook 2 to 3 minutes, until the vegetables soften slightly but still have a little crunch.
7. Pour in the malt vinegar and Worcestershire sauce, then taste and adjust the salt and pepper. Let it simmer about 2 minutes so the flavors meld into a punchy, tangy brine.
8. Discard the bay leaf and thyme sprigs, then spoon the sauce and vegetables generously over the fish. Serve right away or let it marinate for even deeper flavor.