2 lb. Red Snapper (cleaned)
3/4 to 1 cup vegetable oil for frying
1 cup vinegar
Salt (to taste)
1 tbsp. sugar
Pinch of black pepper 
1 small onion (sliced in rings)
1 Scotch Bonnet pepper (remove seeds- chopped) 
1/2 green pepper (sliced thin)
1/2 red pepper (sliced thin)
Ground Allspice (a dash)
3 tbsp. fish oil (oil used when frying fish) 
Thyme (a few sprigs)
A few scallions
lime juice (to wash fish)

Clean fish (scale if not scaled & gutted). Score fish with two cuts on each side (not too deep). Wash fish with water and lime juice and pat dry with a paper towel. Cut scallion in half and place into the cavity of the fish along with a few sprigs of thyme. Sprinkle fish with a pinch of black pepper and a pinch of salt (on both sides). Fry fish on both sides to medium brown for about 5 minutes on each side and place in in a dish and set aside (place on paper towel to soak-up oil). Pour vinegar, onions, salt(couple pinches), pinch of black pepper, sugar, sliced peppers, Allspice and a 3 tablespoons oil (oil used to fry the fish); stir and bring to a boil, then lower heat and let simmer for about five minutes until onion is transparent. Pour some or all of the sauce over the fish and let cool (Note* if you only have one fish you might have extra sauce left, save the sauce for next time if you choose). Marinade fish overnight in the refrigerator to increase flavor, or serve and eat.