Jul 14 2026
Restaurants›Mrs. Potato Restaurant›Escovitch Snapper Recipe

Escovitch Snapper Recipe

Inspired by Mrs. Potato Restaurant
Time45m
Serves4

Make Escovitch Snapper Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish

Escovitch Sauce

Method

Preparing the Fish

  1. 1

    Clean the Snapper

    Rinse the whole snapper under cold water. Use a sharp knife to scale the fish, remove the gills, and gut it. Pat dry with paper towels.

  2. 2

    Season the Fish

    Rub the snapper inside and out with salt and black pepper, ensuring an even coating. Let it sit for about 15 minutes to absorb the flavors.

  3. 3

    Heat the Oil

    In a large frying pan, heat the vegetable oil over medium-high heat until it is hot but not smoking.

  4. 4

    Fry the Fish

    Carefully place the seasoned snapper in the hot oil and fry for about 5-7 minutes on each side, until the skin is crispy and the fish is cooked through. Remove the fish and drain on paper towels.

Making the Escovitch Sauce

  1. 5

    Prepare the Vegetables

    While the fish is frying, prepare the escovitch sauce by julienning the carrots, slicing the bell pepper and onion, and setting them aside.

  2. 6

    Combine Ingredients

    In a saucepan, combine the vinegar, sugar, thyme, black peppercorns, and the whole scotch bonnet pepper. Bring to a boil over medium heat.

  3. 7

    Add Vegetables

    Once boiling, add the prepared carrots, bell pepper, and onion to the saucepan. Reduce the heat and let simmer for about 5 minutes until the vegetables are slightly softened.

  4. 8

    Finish the Sauce

    Remove the escovitch sauce from heat and let it cool slightly. The scotch bonnet pepper can be removed or left in for added heat, depending on preference.

Serving the Dish

  1. 9

    Plate the Fish

    Place the fried snapper on a serving platter and spoon the escovitch sauce generously over the fish, ensuring to include the vegetables.

  2. 10

    Garnish and Serve

    Garnish with fresh thyme if desired and serve immediately. Enjoy with rice, festival, or your choice of sides.

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