1- 1/2 cups vinegar
2 large onions, thinly sliced in rings
1 red sweet pepper sliced in rings (seeds removed)
1 Scotch Bonnet pepper sliced in thin rings
Few dozen pimento seeds (whole allspice)
Salt to taste
Cooking Directions
Lower heat and return the frying pan.
Pour in the vinegar and add the onions, sweet red pepper, Scotch Bonnet pepper, pimento seeds and a little salt to taste.
Simmer until the onions and peppers are limp (vinegar evaporates rapidly if heat is too high).
Remove from the heat, pour the mixture over the fish and leave to marinate overnight or until ready to serve.
