Season the fish

• Score the cleaned snapper on both sides.
• Rub with lime juice, all-purpose seasoning, black pepper and salt.
• Let it marinate so the flavours absorb.

Fry the snapper

• Heat the oil in a frying pan.
• Fry the fish until golden and cooked through, turning once.
• Drain on paper towels.

Make the escovitch sauce

• In a saucepan, combine the vinegar, water, sugar and pimento berries.
• Bring to a boil, then add the onion, carrot, bell pepper and scotch bonnet.
• Simmer until the vegetables are slightly softened but still crisp.

Soak and serve

• Pour the hot sauce and vegetables over the fried fish.
• Let the fish soak up the pickled sauce before serving.