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1
Whisk together the flour, marjoram, parsley, paprika, ginger, pepper and salt in a shallow bowl.
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2
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
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3
Season 2 of the red snapper fillets all over with salt, then dredge them in the seasoned flour.
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4
Shake off any excess flour and place in the skillet.
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5
Cook until golden brown on one side, 2 to 3 minutes, then flip and cook on the other side until cooked through, an additional 2 to 3 minutes.
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6
Wipe out the pan and repeat with the remaining 2 fillets and oil.
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7
Sandwich Build: Spread a thin layer of Scotch Bonnet Aioli on the bottom and top of your toasted roll.
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8
Add the filet of snapper and finish with some Pickled Peppers.
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9
Repeat with the remaining ingredients.
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10
This dish can be served warm or cold.
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11
Eat this beast of a sandwich like it may be your last.
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12
Place the peppers in a small skillet and char them on all sides over medium-high heat, about 2 minutes.
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13
Turn off the heat and let the peppers continue to soften in the pan.
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14
When the peppers are cool enough to handle, wearing gloves, scrape out the seeds and then mince and scrape the peppers into a paste-like consistency.
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15
Mix together the minced peppers, mayonnaise, garlic and lemon juice in a small bowl.
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16
Combine the vinegar, sugar, honey, tarragon, thyme, peppercorns and salt in a small saucepan and bring to a boil.
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17
Turn off the heat and add the bell peppers and onion.
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18
Let cool to room temperature.
