This dish is largely Creole in style since it makes use of tomatoes and olive oil. It is primarily served for special occasions or holidays.
Rub the fish, including the cavity, with the vinegar and rinse with water. Pat dry. Score the fish three times on each side with a sharp knife.
In a food processor or spice grinder, grind the pimiento peppers, if using, tomato, hot pepper, salt, and black pepper to a paste. Place the fish in a shallow baking dish and spread the pimiento paste evenly on the outside of the fish and in the cavities. If using paprika, simply sprinkle, along with the salt and pepper, outside and inside the fish. Squeeze the lime juice over the fish, cover with plastic wrap, and place in the refrigerator for 1 hour.
While the fish is marinating, combine all the stuffing ingredients and set aside.
Drizzle with the olive oil, cover with foil, and place in the oven.
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