Recipe courtesy of Jeff Mauro
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.

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