Best 5 Escovitch Snapper Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Jamaican Escovitch Red Snapper image

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

1 pound red snapper, gutted and scaled
1 cup lime juice
1 teaspoon ground black pepper
⅛ cup sifted all-purpose flour
1 tablespoon seasoned salt, or more to taste
1 tablespoon ground black pepper, or more to taste
1 cup vegetable oil for frying
1 onion, sliced
½ Scotch bonnet pepper, seeded and sliced
½ tablespoon whole black peppercorns
1 teaspoon ground allspice
1 cup white vinegar
1 tablespoon ketchup

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



Escovitch Snapper image

Provided by Food Network

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 23

Vegetable oil, for deep-frying
1 whole snapper
2 tablespoons Ena's Seafood Spice Rub, recipe follows
Batter, for coating fish, optional
Escovitch Dressing, for serving, recipe follows
2 tablespoons ground pimento seed (allspice)
1 tablespoon adobo powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon cayenne
1 tablespoon sea salt
2 tablespoons ground black pepper
1 tablespoon ground white pepper
2 to 3 teaspoons extra-virgin olive oil
1 cup white vinegar
1 tablespoon sugar
6 to 8 pimento seeds (allspice)
Sea salt
1 ounce carrot, shaved or julienned
1 ounce sweet white or red onion, sliced
4 to 5 Scotch Bonnet peppers, chopped
1 sprig fresh thyme

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



Island Frydays Spicy Escovitch Red Snapper image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 8

1 whole red snapper (1 1/2 to 2 pounds), cleaned and scaled
Fish seasoning, such as Old Bay, for sprinkling
10 whole pimento seeds
3 to 4 Scotch bonnet peppers, sliced (including seeds)
2 carrots, cut into 1/8-inch julienne matchsticks
1 onion, cut into rings
3 cups white vinegar
Cooking oil, for frying

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



Red Snapper Escovitch image

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

2 (6 ounce) red snapper fillets
1 red bell peppers or 1 yellow bell pepper
1 small yellow onion
1 medium carrot
1 teaspoon ginger, minced
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
1/4 teaspoon blackened fish seasoning
3 tablespoons butter
2 tablespoons lime juice
salt and pepper, to taste
cooked angel hair pasta or steamed rice

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



Snapper Escovitch-Wich Pickled Peppers and Scotch Bonnet Aioli image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 26

1 cup all-purpose flour
2 tablespoons dried marjoram
2 tablespoons dried parsley
2 tablespoons paprika
1 tablespoon ground ginger
1/2 tablespoon ground black pepper
1/2 tablespoon kosher salt, plus extra for seasoning the fish
4 tablespoons vegetable oil
4 skinless red snapper fillets (about 5- to 6-ounces each)
4 soft rolls, split and griddled with butter
Scotch Bonnet Aioli, recipe follows
Escovitch Pickled Peppers, recipe follows
2 Scotch bonnet peppers
1/2 cup mayonnaise
1 small clove garlic, minced
Juice from 1/2 lemon
1 1/2 cups cider vinegar
1/3 cup granulated sugar
1 tablespoon honey
1 sprig tarragon
1 sprig thyme
5 black peppercorns
Pinch kosher salt
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 onion, sliced

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!

Related Topics