Escoveitched Red Snapper

So here I am again !! Hope everyone is having a blessed day!! This time around I will post pictures of my escoveitched fish. For those of us who are not familiar with the term "Escovitch", I will give you a brief explanation.  Escoveitch is a method of preparing fish, (Red Snapper is the fish of choice for this dish) fried, then marinated in onion and scotch bonnet pepper sauteed in white vinegar. Thinly sliced carrot is optional.

 Method
After properly cleaning the snapper fish,
1. Season fish with salt and pepper.
2. In a large skillet heat oil then fry fish.
3. Set fried fish aside in a pyrex or any heat proof dish.
4. In the same skillet after removing all burnt pieces if any and  most of the oil, place sliced onions, scotch bonnet pepper in oil and slightly saute, then add white vinegar. ( You need just enough liquid to pour over your fish without covering them in liquid. So use your judgement. I do not use specific measurement).
5. Pour all content from skillet over fried fish and cover with foil paper. Let sit until cool then enjoy with white or brown bread.
You can tweak this any way you like, add a little ketchup to the marinade, or a sprig of thyme.  
This did not last long in my house. It was devoured in a flash. Had many requests from friends for this dish.