Ingredients:

  • 1 lb red snapper fillets, skin-on
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp avocado oil
  • 1 medium white onion, thinly sliced
  • 1 medium carrot, julienned
  • 1 bell pepper, sliced into strips
  • 2 cloves garlic, minced
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1 tsp pimento berries, crushed
  • 1 scotch bonnet pepper, pierced
  • 1 tbsp olive oil

Instructions:

  1. Pat the snapper fillets extremely dry using paper towels to ensure maximum crispness.
  2. In a small bowl, combine smoked paprika, garlic powder, thyme, salt, and pepper. Rub avocado oil onto the fish, then apply the seasoning blend evenly on both sides, pressing firmly.
  3. Heat a cast iron skillet over medium-high heat. Place fillets skin-side down and press firmly with a spatula for 30 seconds to prevent curling.
  4. Sear undisturbed for 4–5 minutes until the skin is mahogany-colored and crispy. Flip and cook for another 2–3 minutes until the fish is opaque. Remove to a plate and let rest.
  5. In the same pan or a separate skillet, heat olive oil over medium heat. Sauté the sliced onion, julienned carrot, and bell pepper strips until softened.
  6. Stir in minced garlic and crushed pimento berries, cooking for 1 minute until fragrant.
  7. Add apple cider vinegar, water, and the whole pierced scotch bonnet pepper. Simmer for 3–5 minutes until the liquid reduces slightly.
  8. Spoon the vibrant vegetable topping over the rested snapper fillets and serve immediately.