Snapper Escovitch-Wich Pickled Peppers and Scotch Bonnet Aioli

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Snapper:

1 cup all-purpose flour

2 tablespoons dried marjoram 

2 tablespoons dried parsley 

2 tablespoons paprika 

1 tablespoon ground ginger 

1/2 tablespoon ground black pepper 

1/2 tablespoon kosher salt, plus extra for seasoning the fish 

4 tablespoons vegetable oil 

4 skinless red snapper fillets (about 5- to 6-ounces each) 

4 soft rolls, split and griddled with butter

Scotch Bonnet Aioli, recipe follows

Escovitch Pickled Peppers, recipe follows

Scotch Bonnet Aioli:

2 Scotch bonnet peppers

1/2 cup mayonnaise 

1 small clove garlic, minced 

Juice from 1/2 lemon 

Escovitch Pickled Peppers:

1 1/2 cups cider vinegar

1/3 cup granulated sugar 

1 tablespoon honey 

1 sprig tarragon 

1 sprig thyme 

5 black peppercorns 

Pinch kosher salt 

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1/2 onion, sliced