ESCOVITCH SNAPPER

Escovitch Snapper image

Provided by Food Network

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 23

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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).