Name: Red Snapper Escoviche
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 3 servings
Ingredients: 3 medium red snappers; 1 lemon; Salt; 2 tablespoons seasoning salt; 1 tablespoon garlic granules; 1 tablespoon onion granules; 1 tablespoon paprika; 1 tablespoon black pepper; 2 cups vegetable oil; 1/2 cup thinly sliced onions; 2 medium carrots, julienne; 2 sprigs fresh thyme; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 Scotch bonnet pepper; 1/3 cup vinegar; 1/4 cup ketchup; 2 tablespoons brown sugar; 1 teaspoon paprika; 1 teaspoon seasoning salt; 1/2 teaspoon granulated garlic; 1/2 teaspoon granulated onion; 1/2 teaspoon black pepper

Directions

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.
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Jamaicaway, Nashville, TN

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Red Snapper Escoviche

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