Pat the cleaned, scored 2 whole red snapper cleaned, scaled, and scored 3 times on each side dry with paper towels. In a Mixing Bowl, mix together 1 tsp salt, ½ tsp black pepper freshly ground, and ½ tsp allspice ground. Rub the seasoning all over the fish and into the score marks. Let the fish sit for at least 10 minutes to absorb the flavors.

Heat about 1 cup of 1 cup vegetable oil for frying in a large heavy Skillet over medium-high heat until shimmering and hot (around 350°F). Carefully lay 2 whole red snapper cleaned, scaled, and scored 3 times on each side in the oil and fry undisturbed for 5–7 minutes per side until deeply golden and crispy. 2 whole red snapper cleaned, scaled, and scored 3 times on each side should release easily from the pan when ready to flip. Transfer to a plate lined with paper towels to drain. Repeat with the second fish if needed.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.