Escovitch Fish

Whole red snapper shallow fried until crisp and served with a zesty, steamed Caribbean vegetable escovitch sauce.

Healthy Fish Seafood Main Course Snapper

Estimated Nutrition

Calories

590.3

kcal / serving

1180.5 kcal total

Carbs

32.7g

per serving

65.3 g total

Fat

31.1g

per serving

62.1 g total

Protein

44.2g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

300

Malt Vinegar

NutsSeeds

Allspice

seeds ground to a fine powder

bunch

Thyme

fresh, leaves picked

pinch

Black Peppercorns

freshly ground

OilsFats

260

Vegetable Oil

for frying

Seafood

piece

Red Snapper

gutted and scaled with head and tail left on

Vegetables

piece

Onion

thinly sliced into half moons

0.25

piece

Scotch Bonnet Chilli

piece

Bell Peppers

red, yellow, and green; sliced into 1cm strips

piece

Cho Cho

sliced and heart removed

piece

Spring Onions

sliced

piece

Carrots

peeled into ribbons

Method

Make 2 deep slashes into each side of the fish and rub allspice into the cuts and cavity.

Fry the fish in hot oil for 10 minutes per side until golden and crisp.

Drain the fish on kitchen paper and let it rest.

Combine vinegar, onion, chilli, peppers, cho cho, thyme, spring onions, allspice, and pepper in a saucepan.

Cover and steam the vegetable mixture over high heat for 15 minutes.

Turn off the heat, add carrot ribbons, and let them soften for 5 minutes.

Layer vegetables and fish in a dish and pour over the pan juices to serve.