Smoked snapper
Instructions:
- 450ml/3â„4pt malt vinegar
- 3 onions, sliced
- 11â„2 teaspoons pimento berries
- 1.4kg/3lb red snapper
- juice of 2 limes
- 4 teaspoons freshly ground black pepper
- 4 teaspoons salt
- 140ml/5fl oz vegetable oil
- In a large stainless-steel or other non-reactive saucepan, combine the vinegar, onions and pimento berries. Simmer until the onions are tender, then remove from the heat and allow to cool.
- Sprinkle the snapper with the lime juice, and season with the salt and pepper.
- Heat the oil to smoking point in a heavy frying pan, and fry the fish on both sides until crisp. Put the fish in a deep dish, and pour over the onion and vinegar mixture.
- Chill overnight in the refrigerator before serving.