Ingredients:

  • 2 lbs whole red snapper, cleaned and scaled
  • 1 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 tsp ground allspice
  • 1/4 cup all-purpose flour
  • 1/2 cup cane vinegar
  • 1 medium onion, sliced into rings
  • 1 large carrot, julienned
  • 1 medium bell pepper, sliced
  • 3 cloves garlic, smashed
  • 2 scotch bonnet peppers, sliced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 2 tbsp vegetable oil

Instructions:

  1. Pat the red snapper completely dry with paper towels. Score the skin with 3-4 diagonal cuts on each side.
  2. Rub the lime juice, minced garlic, salt, pepper, thyme, and allspice into the scores and the cavity. Let it marinate for 15 minutes at room temperature.
  3. Dredge the fish lightly in flour, shaking off all excess to ensure a light crust.
  4. Heat 2 tbsp of oil in a skillet over medium-high heat until shimmering. Sear the fish for 5-7 minutes per side until the skin is a deep mahogany color and releases easily from the pan.
  5. Remove the fish from the pan and let it rest on a wire rack to maintain crispiness.
  6. In the same pan, sauté the sliced onion, julienned carrot, sliced bell pepper, smashed garlic, and scotch bonnet peppers in 1 tbsp olive oil.
  7. Stir in the cane vinegar and salt, simmering briefly to create the Escovitch sauce. Pour the hot vegetable mixture over the rested snapper.