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1
Bring a small pot of salted water to a boil, add the onions, cook for 1 minute and drain well.
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2
Transfer to a bowl.
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3
Combine the vinegar, sugar, salt and pepper in a small saucepan and bring to a boil.
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4
Cook until the sugar is dissolved, about 2 minutes.
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5
Remove from the heat, let cool slightly then pour the mixture over the onions.
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6
Cover and refrigerate for at least 4 hours.
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7
Stir in thyme before serving.
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8
For the sauce:
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9
Put the orange juice in a medium nonreactive saucepan and bring to a boil.
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10
Using a paring knife, make a small slit in the center of the habanero and add to the orange juice along with the allspice berries.
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11
Cook until thickened and reduced to about 1 cup.
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12
Strain into a bowl and let cool slightly.
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13
Add the zest and vinegar and season with salt, pepper and honey, to taste, if needed.
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14
For the basil oil:
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15
Combine the oil and basil in a blender and blend for 2 minutes.
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16
Strain into a bowl and season with salt and pepper.
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17
For the fish:
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18
Whisk together the flour, salt, pepper and enough water to make a batter with the consistency of crepe batter.
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19
Let sit 5 minutes.
-
20
Heat 2-inches of oil in a medium high-sided saute pan over high heat until it begins to shimmer.
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21
Put the flour in a large shallow bowl and season with salt and pepper.
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22
Season the fish with salt and pepper and dredged lightly in the flour, tapping off excess.
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23
Dip the fish in the batter and let excess drip off.
-
24
Fry until golden brown.
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25
Drain on paper towels.
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26
Transfer to a platter, drizzle with the vinegar sauce and basil oil and top with some of the pickled red onions.
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27
Garnish with basil leaves.
