Jamaican Escovitch Red Snapper Tasty Recipes

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Jamaican Escovitch Red Snapper

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

Ingredients :

• 1 pound red snapper, gutted and scaled
• 1 cup lime juice
• 1 teaspoon ground black pepper
• 1/8 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
• 1/2 Scotch bonnet pepper, seeded and sliced
• 1/2 tablespoon whole black peppercorns
• 1 teaspoon ground allspice
• 1 cup white vinegar
• 1 tablespoon ketchup

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

• 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.
• 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.
• 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.
• 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.

Notes :

• Use frozen red snapper if desired. Thaw before using.
• Use lemon juice in place of lime juice if preferred.
• Substitute 2 tablespoons Scotch bonnet seasoning sauce for the pepper if desired.
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

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