Snapper Escovitch

Rated 5.0 stars by 1 users

Cuisine

Caribbean

Author:

Jay Gleaton

Servings

Prep Time

20 minutes

Cook Time

20 minutes

This Caribbean Snapper recipe is ready in minutes. We caught a ton of Red Snappers and BeeLiner out of the gulf of Mexico recently and like the Jamaican Mahoe Snapper, they cook in just a few minutes, making this a fast easy delicious dinner you can make on the fly. We like to keep our fish fillets frozen and vacuum sealed. They thaw out in under 30 minutes in a water bath so fish is easy to save and prepare in a short amount of time.

We have fillets instead of the traditional whole fish but other than that this is a pretty authentic recipe and an impressive quick and nutritious meal to put together for your friends and family.

Other white flaky fish can be substituted for gulf snapper but you want a filet that is at a minimum an inch thick so that it holds up to the cooking process and has some heartiness to it.

Ingredients

4 snapper fillets
1 -2 tablespoons scotch bonnet jerk seasoning
¼ cup coconut oil or vegetable oil
1 medium carrot peeled and cut Julienne
1 medium onion sliced
2 bell peppers, I like red and yellow
1 Scotch bonnet pepper whole
6 sprigs fresh thyme
½ teaspoon Jamaican all-spice or regular ground all-spice
¼ cup rice wine vinegar
1 tablespoon sugar
Salt and Pepper
Minced Scallions for garnish
Lemon slices for garnish

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Directions

Season fish on both sides evenly with scotch bonnet jerk seasoning, and cayenne. Heat half of the oil (2 tablespoons) in a large, cast iron skillet over medium-high heat. Saute fish until golden brown about 3-5 minutes, flipping once. Set onto a paper towel lined plate or tray and tent with foil.
Add remaining oil to the pan along with the Julienne carrots and a pinch salt and pepper. Saute carrots until they start to tenderize, about 2-3 minutes.
Stir in peppers, onions, and a pinch of salt and pepper. Saute until they start to caramelize, about 6-7 minutes, stirring frequently. Add in all remaining ingredients and stir well. Bring to a boil then reduce to a simmer. Cook until vegetables are tender, another 5-6 minutes.
Remove fresh thyme sprigs and return fish to the pan and add a lid to steam the fish and warm it back up as needed. Check for seasoning and adjust if necessary. Garnish with minced scallions and a lemon slice.