Instruction

• Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning
• I used creole seasoning
• Set aside or place in the oven to keep it warm until sauce is ready
• In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides
• Remove fish and set aside
• Drain oil and leave about 2-3 tablespoons of oil Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes
• Add vinegar, mix an adjust salt and pepper according to preference
• Let it simmer for about 2 more minutes
• Discard bay leave, thyme spring and serve over fish with a side of this bammy
• You may make the sauce about 2 days in advance