INGREDIENTS:

Mackerel
1/2 cup White Vinegar
1/2 cup Balsamic Vinegar
1/2 cup Jamaican Jerk Sauce
1 large Onion
1 Lemon
2 dozen Pepper Corns
3 to 4 Scotch Bonnet Peppers

Directions:

Remove and split fish (if less then 1# fish can be left whole)-with heads removed wash well and place in a glass dish (deep) and cover fish with the mixture of white vinegar, balsamic vinegar, & Jamaican Jerk Sauce (mix Jamaican Jerk sauce into vinegar before pouring over Mackerel). On top of fish add large sliced onion, thin sliced lemon, Pepper Corns, sliced Scotch Bonnet Pepper. Be sure the mixture covers the fish and place in the refrigerator for 24 to 36 hours. Drain and eat cold with a green salad.