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1
FISH:
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2
Rinse the Tilapia filets with water and sprinkle generously with lime juice.
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3
Let sit for 20 minutes.
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4
Pat dry and sprinkle each piece generously with seasoned salt and black pepper.
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5
Pour the flour into a shallow bowl and dredge each piece lightly, shaking off excess.
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6
Set aside.
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7
Heat about 1/2 inch of peanut oil in a frying pan until hot (but not smoking) and fry fish until light golden brown, about 3 minutes per side.
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8
Remove fish and drain on paper towels, then arrange in a single layer in glass dish.
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9
MARINADE:
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10
In a non-reactive saucepan, combine all remaining ingredients, from vinegar to black peppercorns, and bring to a boil, then reduce heat to medium and simmer for about five minutes until vegetables begin to soften.
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11
Remove from heat and cool to lukewarm, about 20 minutes, then pour 3/4 marinade over the fish. (If you add it while still very hot, it will cook the fish more and turn it to mush.).
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12
Arrange fish so all pieces are evenly covered with mixture.
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13
Allow to marinate for at least eight hours or overnight in refrigerator, but serve at room temperature.
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14
When serving fish, serve the remaining marinade on the side.
