Jamaican Escovitch Red Snapper

Ingredients

• 2 whole Whole red snappers, approximately 1-1¼ lb each, scaled and cleaned
• 1 1/2 tsp tsp Kosher salt
• 1 tsp tsp Freshly ground black pepper
• 1/2 tsp tsp Ground allspice
• 1/2 tsp tsp Garlic powder
• 1 1/2-2 inches depth as needed Neutral frying oil
• 1 cup cup Distilled white vinegar
• 1/4 cup cup Water
• 1 tbsp tbsp Brown or white sugar
• 8 whole Whole allspice berries
• 3 sprig Fresh thyme sprigs
• 1 whole Scotch bonnet pepper, sliced or pierced according to desired heat
• 1 medium whole Carrot, cut into fine matchsticks
• 1 medium whole Onion, thinly sliced
• 1/2 whole Red bell pepper, thinly sliced
• 1/2 whole Green bell pepper, thinly sliced
• 1 tsp tsp Freshly grated ginger, optional
• to taste as needed Kosher salt, to taste

Instructions

1. Pat the fish thoroughly dry.
2. Score each side with 2–3 diagonal cuts.
3. Season the fish inside and outside with the salt, black pepper, ground allspice and garlic powder.
4. Refrigerate for 15–20 minutes.
5. Heat the frying oil to approximately 350°F / 177°C.
6. Fry the fish until crisp outside and cooked through, approximately 8–12 minutes total per fish depending on size and frying depth. If shallow frying, turn carefully.
7. Transfer the fish to a rack.
8. In a saucepan, combine the vinegar, water, sugar, whole allspice berries and thyme. Bring to a simmer.
9. Add the Scotch bonnet, carrot, onion, red pepper, green pepper and optional ginger. Cook only 1–2 minutes — the vegetables should remain bright and crisp-tender. Do not stew them soft.
10. Season the vinegar mixture with salt to taste.
11. Place the fried fish on a platter. Spoon the hot vegetables and some vinegar liquid over the fish. Allow to sit several minutes before serving.

Nutrition

Chef's Notes

AUTHENTICITY: Escovitch must remain fried fish, vinegar, onion, carrot, pepper, Scotch bonnet, pimento/allspice and thyme. Do not turn it into Asian sweet-and-sour fish, teriyaki fish, mango salsa fish or pineapple fish. BONE WARNING: This recipe uses whole fish — bones remain. May be served warm or after flavors settle. Store refrigerated.

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