Recipe courtesy of Jeff Mauro
Save Recipe Print
Snapper Escovitch-Wich Pickled Peppers and Scotch Bonnet Aioli
Total:
1 hr 10 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Snapper:
Scotch Bonnet Aioli:
Escovitch Pickled Peppers:

Directions

Snapper:

Whisk together the flour, marjoram, parsley, paprika, ginger, pepper and salt in a shallow bowl. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season 2 of the red snapper fillets all over with salt, then dredge them in the seasoned flour. Shake off any excess flour and place in the skillet. Cook until golden brown on one side, 2 to 3 minutes, then flip and cook on the other side until cooked through, an additional 2 to 3 minutes. Wipe out the pan and repeat with the remaining 2 fillets and oil.

Sandwich Build: Spread a thin layer of Scotch Bonnet Aioli on the bottom and top of your toasted roll. Add the filet of snapper and finish with some Pickled Peppers. Repeat with the remaining ingredients. This dish can be served warm or cold. Eat this beast of a sandwich like it may be your last.

Scotch Bonnet Aioli:

Place the peppers in a small skillet and char them on all sides over medium-high heat, about 2 minutes. Turn off the heat and let the peppers continue to soften in the pan. When the peppers are cool enough to handle, wearing gloves, scrape out the seeds and then mince and scrape the peppers into a paste-like consistency.

Mix together the minced peppers, mayonnaise, garlic and lemon juice in a small bowl.

Escovitch Pickled Peppers:

Combine the vinegar, sugar, honey, tarragon, thyme, peppercorns and salt in a small saucepan and bring to a boil. Turn off the heat and add the bell peppers and onion. Let cool to room temperature.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Sweet Pepper Poppers

Recipe courtesy of Kelsey Nixon

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Roasted Red Pepper Sauce (with Gnocchi)

Recipe courtesy of Georgia Downard

Stuffed Piquillo Peppers with Chorizo and Manchego

Recipe courtesy of Anne Burrell

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Scotch Bonnet Marmalade Cocktail

Recipe courtesy of Georgia Hardstark|Alie Ward

Scotch Bonnet Marmalade Cocktail

Recipe courtesy of Georgia Hardstark|Alie Ward

Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

Recipe courtesy of Brian Hill

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.