Escovitch snapper is a classic Caribbean dish that is both flavorful and easy to prepare. This dish is made with fried snapper fillets that are then simmered in a tangy and spicy sauce made with tomatoes, onions, peppers, and vinegar. The result is a delicious and savory dish that is perfect for any occasion. Served with a side of rice and peas, escovitch snapper is sure to be a hit with your family and friends.
Here are our top 5 tried and tested recipes!
JAMAICAN ESCOVITCH RED SNAPPER
A traditional Jamaican red snapper recipe with a nice mix of tang and spice. Serve with traditional hard bread, corn bread, or white rice.
Provided by mrsjonze
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Wash red snapper thoroughly with water and lime juice. Let soak in lime water with 1 teaspoon black pepper in the refrigerator, 10 to 20 minutes. Pat dry with paper towels.
- Mix flour, salt, and 1 tablespoon pepper in a shallow bowl. Pat snapper dry with paper towels and lightly coat both sides with flour mixture.
- Heat oil in a heavy frying pan until very hot. Deep-fry snapper until golden brown, 4 to 5 minutes per side. Transfer to a plate. Pour out all but 3 tablespoons of the oil.
- Add onion, Scotch bonnet pepper, whole peppercorns, and allspice to the oil in the frying pan. Cook until onion softens, about 5 minutes. Pour in vinegar and stir until heated through. Add ketchup and simmer for 1 minute. Pour over hot snapper and let soak in. Serve hot or cold.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 14.6 g, Cholesterol 41.6 mg, Fat 7.3 g, Fiber 1.8 g, Protein 24.7 g, SaturatedFat 1.1 g, Sodium 784.5 mg, Sugar 3.1 g
ESCOVITCH SNAPPER
Provided by Food Network
Time 30m
Yield 4 to 5 servings
Number Of Ingredients 23
Steps:
- Heat the oil in a deep-fryer or cast-iron skillet to 350 degrees F.
- Score the fish on both sides with a knife. Sprinkle inside and out with the Seafood Spice Rub. Coat in batter if using (see Cook's Note).
- Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes.
- Serve with Escovitch Dressing.
- In a food processor, pulse together the pimento seeds, adobo, paprika, garlic powder, onion powder, cayenne, salt, black pepper and white pepper. Add the olive oil and process until the mixture has a deep red color, about 45 seconds.
- Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm).
ISLAND FRYDAYS SPICY ESCOVITCH RED SNAPPER
Steps:
- Sprinkle the snapper all over with the fish seasoning. Combine the pimento seeds, peppers, carrots and onions in a saucepan and bring to a boil. Remove from the heat, add the vinegar and transfer to a bowl.
- Fill a deep fryer with oil and set on 350 degrees F or coat a frying pan with oil and heat over high heat. Deep-fry the fish until golden, 5 to 8 minutes, or pan-fry until golden, about 3 minutes per side.
- Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.
RED SNAPPER ESCOVITCH
Make and share this Red Snapper Escovitch recipe from Food.com.
Provided by Peter Pan
Categories One Dish Meal
Time 27m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice pepper, onion and carrot into thin strips.
- Peel and finely mince ginger and garlic.
- Remove stem from cilantro and finely chop.
- Sprinkle fillets with seafood seasoning, salt and pepper to taste.
- Melt 2 tablespoons butter in a large saute pan, at medium heat setting.
- place fish in pan and cook for about 4 minutes.
- Turn fillets over and place in center of pan.
- Add lime juice and remaining butter.
- Place garlic, ginger, carrot, onions, bell pepper and cilantro around fish.
- Cover, reduce heat to low and cook for 5 to 6 minutes or until fish is firm and white.
- Serve immediately with angel hair pasta or steamed rice.
SNAPPER ESCOVITCH-WICH PICKLED PEPPERS AND SCOTCH BONNET AIOLI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Whisk together the flour, marjoram, parsley, paprika, ginger, pepper and salt in a shallow bowl. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season 2 of the red snapper fillets all over with salt, then dredge them in the seasoned flour. Shake off any excess flour and place in the skillet. Cook until golden brown on one side, 2 to 3 minutes, then flip and cook on the other side until cooked through, an additional 2 to 3 minutes. Wipe out the pan and repeat with the remaining 2 fillets and oil.
- Sandwich Build: Spread a thin layer of Scotch Bonnet Aioli on the bottom and top of your toasted roll. Add the filet of snapper and finish with some Pickled Peppers. Repeat with the remaining ingredients. This dish can be served warm or cold. Eat this beast of a sandwich like it may be your last.
- Place the peppers in a small skillet and char them on all sides over medium-high heat, about 2 minutes. Turn off the heat and let the peppers continue to soften in the pan. When the peppers are cool enough to handle, wearing gloves, scrape out the seeds and then mince and scrape the peppers into a paste-like consistency.
- Mix together the minced peppers, mayonnaise, garlic and lemon juice in a small bowl.
- Combine the vinegar, sugar, honey, tarragon, thyme, peppercorns and salt in a small saucepan and bring to a boil. Turn off the heat and add the bell peppers and onion. Let cool to room temperature.
Tips:
- Use fresh fish: For the best flavor and texture, use fresh snapper fillets. If you can't find fresh snapper, you can substitute another type of white fish, such as tilapia or cod.
- Marinate the fish: Marinating the fish in a mixture of citrus juices, herbs, and spices helps to infuse it with flavor and keep it moist during cooking.
- Use a light hand with the salt: Escovitch snapper is a traditionally salty dish, but you can adjust the amount of salt to your liking. Start with a small amount and add more to taste.
- Don't overcook the fish: Snapper is a delicate fish that can easily be overcooked. Cook it just until it is opaque and flaky, about 5-7 minutes per side.
- Serve with your favorite sides: Escovitch snapper is traditionally served with rice and peas, but you can also serve it with other sides, such as roasted vegetables, grilled plantains, or fried cassava.
Conclusion:
Escovitch snapper is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of sweet, sour, and spicy flavors is sure to please everyone at the table. So next time you're looking for a new fish recipe, give escovitch snapper a try!
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