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Escovitch Red Snapper
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Escovitch Red Snapper

45 minServes 4Nutri-Score C€€
from @alexusrenee___1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • red snapper (whole, cleaned and scaled, scored)Fish4 pieces
  • lime (juiced)Produce2 pieces
  • all-purpose seasoningSpices15 g
  • black pepper (ground)Spices3 g
  • saltSpices8 g
  • vegetable oil (for frying)Pantry500 ml
  • onion (sliced into rings)Produce2 pieces
  • carrot (julienned)Produce2 pieces
  • scotch bonnet pepper (sliced)Produce1 piece
  • bell pepper (sliced)Produce1 piece
  • pimento berriesSpices6 pieces
  • white vinegarPantry250 ml
  • waterBeverages120 ml
  • sugarPantry10 g

per serving

Nutrition

428kcal

Carbs
11 g
Proteins
45 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Saucepan
  • Tongs
  • Slotted spoon

step by step

Method

  1. Season the fish

    • Score the cleaned snapper on both sides.
    • Rub with lime juice, all-purpose seasoning, black pepper and salt.
    • Let it marinate so the flavours absorb.
    Step 1

  2. Fry the snapper

    • Heat the oil in a frying pan.
    • Fry the fish until golden and cooked through, turning once.
    • Drain on paper towels.
    Step 2

  3. Make the escovitch sauce

    • In a saucepan, combine the vinegar, water, sugar and pimento berries.
    • Bring to a boil, then add the onion, carrot, bell pepper and scotch bonnet.
    • Simmer until the vegetables are slightly softened but still crisp.
    Step 3

  4. Soak and serve

    • Pour the hot sauce and vegetables over the fried fish.
    • Let the fish soak up the pickled sauce before serving.
    Step 4
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