Red Snapper Escovitch as served at Jamaica Way in Nashville, Tennessee, as seen on Triple-D Nation.
Recipe courtesy of Jamaicaway

Red Snapper Escoviche

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 3 servings



Escoviche Sauce:


  1. For the fish: Wash the fish with the lemon juice and salt. Pat the fish dry, then season the fish with the seasoning salt, garlic and onion granules, paprika and black pepper. Fry the fish in a large skillet with the vegetable oil, flipping once. Place the fish on paper towels. Pour out the oil from the skillet, saving a small amount.
  2. For the escoviche sauce: Add the onions, carrots, thyme, green and red peppers and Scotch bonnet. Saute the vegetables until tender. Add the vinegar, ketchup, brown sugar, paprika, seasoning salt, granulated garlic, granulated onion and black pepper. Slowly add 1/2 cup water to the vegetables to make a sauce. Return the fish to the skillet and simmer for a few minutes.