Caribbean Style Snapper. Years ago without the decent methods of refrigeration people used to pickle foods to preserve them.  Pickling made a lot of sense especially in warmer climates where food would spoil faster. The raw fish was pickled in brine and vinegar for weeks and then served.  All different types of fish were pickled.  In the Caribbean Islands it was common to pickle fish known as Escabeche.  Although not pickled the dish we are presenting to you is made with Vinegar.           Some  time ago a Jamaican co-worker of mine, Claire, used to bring in the most exotic Caribbean dishes. They were rich in flavor and slightly spicy.  There were a variety of tasty dishes such as Ox Tail Stew, Curried Goat, and Ackee and Swordfish.  Each dish was accompanied by either fried Plantains , crispy fried Yuka or Peas with Rice. One of the most savory dishes Claire used to cook was a Caribbean Style Red Snapper.  It is very simple to make.  Although Americans usually prepare fish already sliced as a filet, I urge you to try using the whole Red Snapper Fish as it is traditionally served this way.  As always be careful because fish does have tiny bones.  Your local supermarket will scale the fish and remove the head for you if you like.   All you have to do when you get home is to rinse it and dry it.    This is a light meal.  Each bite  will have sweet carrot and onion pieces. It wasn't until a recent trip to the Bahamas that I realized how authentic Claire's recipes were.  Eating at a local restaurant I sampled every dish that she had brought in for us to taste.  It was as though Claire was in the kitchen of that restaurant creating her magic all over again.                  Ingredients:  Whole Red Snapper-1, scaled and cleaned.  Carrots-2, finely chopped.  Celery-2 stalks, finely chopped.  Onion-1 medium-finely chopped.  Whole Allspice-12 crushed.  Apple Cider Vinegar-1 tablespoon.  Sea Salt-1 teaspoon.  Black Pepper- 1/2 teaspoon or more to taste.  Flour- 1/4 cup for dredging.  Canola Oil-3 tablespoons.  Onion Powder-1/2 teaspoon.  Hot Red Pepper Sauce-1 teaspoon.   Instructions.  Rinse the fish and pat dry.  Sprinkle with some sea salt and pepper.  Dredge in the flour.  In a large non-stick skillet add in the oil.  Over a medium flame fry the fish turning once until lightly golden on both sides.  On top and surrounding the fish add in all the other ingredients.  Toss the vegetables in the pan lightly.  Cover the pan with a tight fitting lid to create a steamer.  Allow the fish to cook for an additional 20 minutes.  Occasionally check to make sure there is enough liquid in the pan.  You may need to add a few tablespoons of water in at a time.  Serve with Fried Plantains, Fried Yuka and Rice with Baby Peas.  Top the fish off with some extra Hot Red Pepper Sauce for an extra kick of flavor. Submitted by Gary Solomon. Gary is the chef for The Recipe Exchange. Chat with Gary and other keen cooks at The Recipe Exchange Forum.