Jamaican Escovitch Red Snapper recipe

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Ingredients

1 pound red snapper, gutted and scaled
1 cup lime juice
1 teaspoon ground black pepper
⅛ cup sifted all-purpose flour
1 tablespoon seasoned salt, or more to taste
1 tablespoon ground black pepper, or more to taste
1 cup vegetable oil for frying
1 onion, sliced
½ Scotch bonnet pepper, seeded and sliced
½ tablespoon whole black peppercorns
1 teaspoon ground allspice
1 cup white vinegar
1 tablespoon ketchup

Nutrition Info

219.3 calories
carbohydrate: 14.6 g
cholesterol: 41.6 mg
fat: 7.3 g
fiber: 1.8 g
protein: 24.7 g
saturatedFat: 1.1 g
servingSize: -
sodium: 784.5 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash red snapper thoroughly with water and lime juice. Let soak in lime water with 1 teaspoon black pepper in the refrigerator, 10 to 20 minutes. Pat dry with paper towels.

  2. Mix flour, salt, and 1 tablespoon pepper in a shallow bowl. Pat snapper dry with paper towels and lightly coat both sides with flour mixture.

  3. Heat oil in a heavy frying pan until very hot. Deep-fry snapper until golden brown, 4 to 5 minutes per side. Transfer to a plate. Pour out all but 3 tablespoons of the oil.

  4. Add onion, Scotch bonnet pepper, whole peppercorns, and allspice to the oil in the frying pan. Cook until onion softens, about 5 minutes. Pour in vinegar and stir until heated through. Add ketchup and simmer for 1 minute. Pour over hot snapper and let soak in. Serve hot or cold.

Recipe Yield

4 servings

Recipe Note

A traditional Jamaican red snapper recipe with a nice mix of tang and spice. Serve with traditional hard bread, corn bread, or white rice.

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