4 snapper fillets, ideally red snapper
1 tsp seasoned salt
1 tbsp jerk seasoning, or choice of seasoning such as Creole
½ tsp cayenne
¼ cup vegetable oil, or oil of choice
1 carrot, medium, peeled and cut Julienne
1 onion, medium, thinly sliced
2 bell peppers, any color, cored and sliced
1 Scotch bonnet, whole
4 fresh thyme sprigs
½ tsp Jamaican all-spice, or regular ground all-spice
2 bay leaves
¼ cup rice vinegar, or red wine
1 tbsp sugar
salt and pepper, as needed
scallions, minced, optional, for garnish
Season fish on both sides evenly with seasoned salt, jerk seasoning, and cayenne. Heat ½ of the oil in a large, deep skillet over medium-high heat. Saute fish for about 7 to 9 minutes until golden brown, flipping once. Remove fish from pan; set aside.
Add the remaining oil to the same pan along with the carrots and 1 pinch of salt and pepper. Saute carrots for about 3 to 4 minutes until they start to tenderize.
Stir in peppers, onions, and another sprinkle of salt and pepper. Saute for about about 6 to 7 minutes until they start to caramelize, stirring frequently. Add in all remaining ingredients and stir well. Bring to a boil then reduce to a simmer. Cook for another 5 to 6 minutes until vegetables are tender.
Return fish to the pan and cover with the peppers to warm the fish back up. Check for seasoning and adjust if necessary. Divide between 2 bowls to serve.
Garnish with minced scallions if desired and enjoy!
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