• 3 green bell peppers, seeded and sliced
• 2 medium onions, thinly sliced
• 3 carrots, scraped and thinly sliced
• bay leaf
• 1/2 inch slice of fresh ginger root, finely chopped
• 6 peppercorns
• 1/8 tsp. mace
• salt (based on your taste)
• 1 pint water
• 2 tsp. olive oil
• 6 tsp. vinegar
• 3 tsp. olive oil for frying
• 2 lb. fish fillets (e.g. snapper or king fish)
• olives and pimentos for garnish

1. combine the peppers, onions, carrots, bay leaf, ginger, peppercorns, mace and salt with the water
2. cover and simmer for about 30 minutes
3. add the vinegar and olive oil and simmer for a few minutes more, then strain
4. heat the 3 tablespoons of olive oil in a large frying pan
5. sauté the fish fillets until they are lightly browned on both sides (be careful not to overcook)
6. drain the fish and arrange it in a warmed serving dish, put over the hot sauce and serve, garnished with the olives and the pimentos
   

You also can chill the fish in its sauce and serve it cold, garnished with the olives and the pimentos.