Jamaican Escovitch Fish

Ingredients

• 3 tablespoons canola oil, divided
• 2 medium onions, halved and thinly sliced
• 2 medium carrots, cut crosswise into thirds and sliced into thin strips
• 1 medium bell pepper, thinly sliced
• 1 habanero chile, seeded and thinly sliced
• ½ teaspoon allspice berries, cracked, plus 3 whole berries
• ½ teaspoon black peppercorns
• 3 sprigs fresh thyme
• 1 ½ cups cane vinegar (see Tip)
• 1 ¼ pounds red snapper or 2 ½ pounds porgy (about 4 small), cleaned and heads removed
• ½ teaspoon salt
• ¼ teaspoon ground pepper

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