Whole Red Snapper Escovitch
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
35 mins
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Servings
4 people
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Calories
1035 kcal
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Course
Main Course
Whole Red Snapper Escovitch
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Whether traditionally fried, or cooked over charcoal on your grill, this red snapper escovitch is sure to impress your friends, and your taste buds. Topped with a tangy and slightly spicy escovitch sauce, this is the perfect Caribbean inspired meal to make at home.
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Ingredients
- 4 red snapper
- vegetable oil for frying
Escovitch
- 1 sweet onion
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 2 Scotch bonnet peppers
- 1 large carrot or 2 small
- 2 green onions diced
- 2 sprigs thyme
- ½ Cup red wine vinegar
- ½ teaspoon black pepper
- 1 Tablespoon chicken bouillon
- 1 garlic clove
- ½ teaspoon whole allspice
- 1 Cup water
- 2 Tablespoons olive or vegetable oil
Fish Seasoning
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon adobo seasoning
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Instructions
- In a small bowl, combine all of the seasoning ingredients and mix to combine.
- The red snapper should be cleaned and scaled. Rinse the fish a briefly under some cold water, then place on a large cutting board.
- Next, cut 3 slits into the flesh of the snapper on both sides of the fish. Rub some of the seafood seasoning into the slits and then rub additional seasoning on the inside and outside of the fish.
Escovitch Sauce
- Heat 2 tablespoons of olive oil in a skillet or cast-iron pan over medium heat. Sauté the Scotch Bonnet, garlic, and allspice for 2 minutes
- Add the julienned onion, carrot, and peppers to the pan and cook for about 3 minutes.
- Finally, add all of the remaining escovitch ingredients. Bring to a boil then reduce the heat and simmer for 5 minutes. Remove the pan from the heat and reserve while you cook the fish.
Frying the Fish
- Heat about 1 inch of oil in a deep skillet, over medium heat, or between 350-360 degrees.
- Fry each of the whole fish for about 5-7 minutes per side, or when the internal temperature of the fish is about 140 degrees.
- Remove to a towel lined dish while you fry the remaining snapper.
Grilling the Whole Red Snapper
- Heat your grill to 400 degrees, and make sure your grill grates are well oiled.
- Grill the fish for about 15-20 minutes, flipping every 5 minutes. Remove when the snapper reaches and internal temperature of 140 degrees.
Serving the Red Snapper Escovitch
- Top the Caribbean Red Snapper with the escovitch sauce. Serve with your favorite sides like rice of grilled vegetables.
Nutrition Information
Show Details
Calories
1035kcal
(52%)
Carbohydrates
16g
(5%)
Protein
187g
(374%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
333mg
(111%)
Sodium
2066mg
(86%)
Potassium
4144mg
(118%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
5999IU
(120%)
Vitamin C
105mg
(117%)
Calcium
342mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1035 kcal
% Daily Value*
| Calories | 1035kcal | 52% |
| Carbohydrates | 16g | 5% |
| Protein | 187g | 374% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 333mg | 111% |
| Sodium | 2066mg | 86% |
| Potassium | 4144mg | 88% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5999IU | 120% |
| Vitamin C | 105mg | 117% |
| Calcium | 342mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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