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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Clean the red snapper thoroughly by rinsing and rubbing the fish with lime or lemon, then pat dry with paper towels.

Step 2

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.

Step 3

Heat the vegetable oil in a large, deep skillet or frying pan over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Add the thyme sprigs and simmer for an additional 1-2 minutes. Taste and adjust seasoning as necessary.

Step 9

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.

Step 10

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

Serving size	2078.1 grams (2078.1g)

Amount per serving	% Daily Value*
Calories	5388

Total Fat 435.40g	558%
Saturated Fat 64.40g	322%
Polyunsaturated Fat 268.80g
Cholesterol 480mg	160%
Sodium 1730mg	75%
Total Carbohydrate 136.60g	50%
Dietary Fiber 14.30g	51%
Total Sugars 18.60g
Protein 257.80g	516%

Vitamin D 2401IU	12007%
Calcium 526mg	40%
Iron 16mg	88%
Potassium 4269mg	91%

*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.

Source of Calories

Fat: 71.3%

Protein: 18.8%

Carbs: 9.9%