- 1 lg red onion sliced and rings separated
- 1 cup olive oil
- 1 cup vinegar
- 1 small habanero pepper scotch bonnet can be tasty!
- 2 tbsp sugar
- 1 tsp kosher salt
- .25 tsp freshly ground black pepper
- 6 whole allspice or pimiento
- 2 lbs pink snapper skin
For the sauce : Combine the oil, vinegar, sugar, salt, pepper, and pimiento in a small saucepan and sauté. Remove from the heat, let cool slightly then pour the mixture over the onions. For the fish : Heat 2-inches of oil in a medium high-sided sauté pan over high heat until it begins to shimmer.Season the fish with salt and pepper. Fry until golden brown. Drain on paper towels. transfer to a platter, top with sauce.