Escovitch Snapper Recipe

Prepare the fish

Rinse the cleaned red snapper inside and out under cold water and pat very dry with paper towels. Make 3 shallow diagonal slashes on each side of the fish about 1/2 inch deep to allow seasoning to penetrate.

In a small bowl combine 2 tsp sea salt, 1 tsp black pepper, minced garlic, 2 tbsp fresh thyme leaves and 2 tbsp lime or lemon juice. Rub this mixture all over the fish, into the cavity and into the slashes. Let the fish marinate at room temperature for 15–20 minutes (do not refrigerate, as you want to remove surface moisture to crisp the skin).

Lightly dredge the fish in 3 tbsp all-purpose flour. Shake off excess flour so the coating is thin — this helps achieve a golden, crispy crust.

Fry the fish

In a large, deep skillet or Dutch oven heat 3 cups vegetable oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of flour — it should sizzle immediately. Add the fish carefully (lay it in away from you) and fry 6–8 minutes per side, depending on thickness, until the skin is deep golden and the flesh flakes easily with a fork. Use tongs and a fish spatula to turn gently. If the fish is too large to submerge, shallow-fry and spoon hot oil over the top while cooking to crisp the back side. Transfer the fried fish to a wire rack set over a sheet pan or paper towels to drain and rest for 2–3 minutes.

Prepare the vegetables

While the fish marinates (or while it fries), slice the carrots, red bell pepper and onion into thin julienne or strips. Slice the scotch bonnet very thinly; remove seeds if you prefer less heat. Slice scallions on the bias and julienne a small amount of ginger if using.

Make the quick pickling liquid

In a small saucepan combine 1 cup vinegar, 1 cup water, 1 tbsp sugar and 1 tsp sea salt. Add the crushed pimento berries (or 1 tsp allspice powder), 6 whole black peppercorns and 2 sprigs fresh thyme. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve sugar and salt. Simmer 1–2 minutes, then remove from heat.

Immediately add the sliced carrots, bell pepper, onion, scotch bonnet, scallions and ginger to the hot pickling liquid. Toss gently so the vegetables are submerged and the heat wilts them slightly. Let the mixture sit off the heat for at least 10–15 minutes so flavors meld. For stronger flavor, allow to cool to room temperature and refrigerate for up to 2 hours before using; bring back to room temp before spooning on fish.

Top the fish

Place the fried snapper on a serving platter. Using a slotted spoon, remove the escovitch vegetables from the liquid (reserve some pickling liquid) and pile them over and inside the cavity of the fish, covering the top and along the slashes so flavors soak into the flesh. Spoon 2–4 tablespoons of the warm pickling liquid over the fish to moisten and flavor; reserve remaining pickling liquid for serving on the side.

Garnish with additional fresh thyme leaves, freshly cracked black pepper and lime/lemon wedges. Serve immediately so the fish stays crispy under a bright, acidic escovitch topping. Leftover escovitch vegetables make a great condiment for rice or fried plantain.