Red Snapper Escovitch
Transform your dinner table into a taste of the Caribbean with this vibrant and flavorful Red Snapper Escovitch recipe. Perfectly fried whole red snapper, golden and crispy on the outside yet tender within, is generously topped with a tangy, spiced vegetable medley featuring Scotch bonnet peppers, julienned carrots, and pimento seeds. This quintessential Jamaican dish delights with its signature escovitch sauce, a harmonious blend of sharp white vinegar, a touch of sweetness from sugar, and aromatic thyme. Ready in under an hour, this dish is as beautiful as it is bold, making it perfect for impressing guests or simply enjoying as a hearty, flavor-packed meal with steamed rice or festival bread.
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Recipe Information
Ingredients
- 2 pieces (cleaned and scaled, about 1 to 1.5 lbs each) whole red snapper
- 1 whole (for cleaning fish) lime or lemon
- 2 teaspoons (divided) kosher salt
- 1 teaspoon black pepper
- 1 cup (for dredging) all-purpose flour
- 2 cups (for frying) vegetable oil
- 1 large (thinly julienned) carrot
- 1 medium (sliced into rings) onion
- 3 stalks (cut into 2-inch pieces) scallions
- 1 small (julienned, any color) bell pepper
- 1 whole (sliced thinly, seeds removed for less heat) scotch bonnet pepper
- 0.5 cup white vinegar
- 0.25 cup water
- 1 teaspoon sugar
- 1 teaspoon pimento seeds (allspice berries)
- 4 sprigs thyme
Instructions
Clean the red snapper thoroughly by rinsing and rubbing the fish with lime or lemon, then pat dry with paper towels.
Using a sharp knife, score each side of the fish by making 2-3 diagonal cuts about 1/2-inch deep. Season the fish generously with 1 teaspoon of salt and black pepper, ensuring the seasoning gets into the slits.
Heat the vegetable oil in a large, deep skillet or frying pan over medium-high heat.
Lightly dredge the fish in all-purpose flour, shaking off excess flour. Carefully place one fish at a time into the hot oil and fry for about 4-5 minutes per side until golden brown and crispy. Remove and set aside on a paper towel-lined plate to drain excess oil.
In a separate pan, heat 2 tablespoons of the frying oil over medium heat. Add the pimento seeds and sauté for 30 seconds until fragrant.
Add the carrots, onions, scallions, bell peppers, and scotch bonnet pepper to the pan. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened but still crisp.
Pour in the white vinegar, water, sugar, and remaining 1 teaspoon of salt. Stir well and bring to a gentle simmer for 3 minutes to combine the flavors.
Add the thyme sprigs and simmer for an additional 1-2 minutes. Taste and adjust seasoning as necessary.
Place the fried fish on a serving platter, then spoon the escovitch vegetable mixture over the top, ensuring the fish is smothered in the tangy sauce.
Let the dish rest for 5 minutes to allow the flavors to meld. Serve warm or at room temperature with steamed rice or festival bread.
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 67.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
