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Whole Red Snapper Escovitch

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 people
Calories: 1035 kcal
Course: Main Course
Cuisine: Jamaican , Caribbean

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

Instructions

    Cup of Yum
  1. In a small bowl, combine all of the seasoning ingredients and mix to combine.
  2. The red snapper should be cleaned and scaled. Rinse the fish a briefly under some cold water, then place on a large cutting board.
  3. 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
    Cup of Yum
  1. 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
  2. Add the julienned onion, carrot, and peppers to the pan and cook for about 3 minutes.
  3. 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
  1. Heat about 1 inch of oil in a deep skillet, over medium heat, or between 350-360 degrees.
  2. 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.
  3. Remove to a towel lined dish while you fry the remaining snapper.
Grilling the Whole Red Snapper
  1. Heat your grill to 400 degrees, and make sure your grill grates are well oiled.
  2. 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
  1. Top the Caribbean Red Snapper with the escovitch sauce. Serve with your favorite sides like rice of grilled vegetables.

Nutrition Information

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

% 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.