Smoked snapper

Ingredients:

• 450ml/3⁄4pt malt vinegar
• 3 onions, sliced
• 11⁄2 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 saltand 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.