Red Snapper Escoviche

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Fish:

3 medium red snappers

1 lemon

Salt

2 tablespoons seasoning salt

1 tablespoon garlic granules

1 tablespoon onion granules

1 tablespoon paprika

1 tablespoon black pepper

2 cups vegetable oil

Escoviche Sauce:

1/2 cup thinly sliced onions

2 medium carrots, julienne

2 sprigs fresh thyme

1 green bell pepper, thinly sliced

1 red bell pepper, thinly sliced

1 Scotch bonnet pepper

1/3 cup vinegar

1/4 cup ketchup

2 tablespoons brown sugar

1 teaspoon paprika

1 teaspoon seasoning salt

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1/2 teaspoon black pepper