Red Snapper Escovitch Recipe
Pan-seared red snapper served over coconut-mango rice, coconut cream, spicy pickled vegetables, and Calabrian chili oil.
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Ingredients
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For the Red Snapper
For the Coconut-Mango Rice
For the Spicy Pickled Vegetables
For the Coconut Cream
For the Calabrian Chili Oil
Method
Cooking the Red Snapper
- 1
Prepare the Fillets
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Pan-Sear the Snapper
In a large skillet, heat olive oil over medium-high heat. Once hot, add the fillets to the pan skin-side down and cook for 4-5 minutes until the skin is crispy. Carefully flip and cook for an additional 3-4 minutes until the fish is cooked through. Remove from the skillet and keep warm.
Cooking the Coconut-Mango Rice
- 3
Combine Ingredients
In a medium saucepan, combine jasmine rice, coconut milk, water, diced mango, and salt.
- 4
Cook the Rice
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork, then set aside.
Preparing the Spicy Pickled Vegetables
- 5
Prepare the Pickling Liquid
In a small saucepan, combine white vinegar, sugar, salt, and Calabrian chili flakes. Heat over medium until the sugar dissolves, then remove from heat.
- 6
Making the Coconut Cream
- 7
Combine Ingredients
In a bowl, whisk together coconut cream and lime juice until smooth. Set aside.
Making the Calabrian Chili Oil
- 8
Infuse the Oil
In a small saucepan, combine olive oil and Calabrian chili paste. Heat gently over low heat for about 10-15 minutes, allowing the flavors to infuse. Remove from heat and let cool.