1 fresh lemon
1 tablespoon olive oil
1 red bell pepper, stem and seeds removed and cut julienne
1 yellow bell pepper, stem and seeds removed and cut julienne
1 green bell pepper, stem and seeds removed and cut julienne
1 medium red onion, diced
1 teaspoon chili flakes
1 16 ounce can stewed tomatoes
1 tablespoon balsamic vinegar
1 tablespoon hot sauce (recommended: Tabasco)
8 scallions, white and tender green parts only, sliced on the diagonal
1 liter canola oil, approximately, as needed to deep fry fish
1 cup flour
2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
4 (6-ounce) fillets red snapper
4 (6-ounce) fillets grouper
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