Escovitch Snapper

9 Nov

This dish is spicy, very spicy.  There really isn’t any way to remove the heat without throwing all of the other flavors out of whack. Traditionally the fish is pan-fried and then topped with the sauce.  Baking it makes it a little healthier and more importantly requires little attention and next to no clean up.

Escovitch Snapper

1 2 lb snapper, cleaned

1 scallion, minced

1 whole garlic clove

Salt & Pepper

1 medium yellow onion sliced into rings

1 scotch bonnet or Habanero sliced into rings, seeds and all.

1 carrot sliced thinly

3 whole all-spice berries

3 springs of thyme

1/4 cup white vinegar

1/4 cup rice wine vinegar*

1/4 cup water

1/2 teaspoon salt

Lay the fish on a sheet of aluminum foil.  Season the fish with salt and pepper.  Sprinkle the scallions and garlic cloves around the fish.  Wrap in aluminum foil.  Bake at 350 until the fist is cooked through, about 15 minutes.

Combine all remaining ingredients in a saucepan, bring to a boil.  Reduce heat and simmer until the onions are translucent and soft.  Take off the heat.

Unwrap the snapper and pour the sauce over the fish.  Let sit 15 minutes.  Enjoy!

*Rice wine vinegar mellows the acidity slightly.  You can use a full 1/2 cup of white vinegar or a combination of white vinegar and lime juice if you would prefer.

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One Response to “Escovitch Snapper”

Trackbacks/Pingbacks

  1. Escovitch Dolphin and Breadfruit Salad « Heavy Cake - May 4, 2012

    […] home, my father filet a dolphin, cut it into steaks and made escovitch.  I have written about my version for two before.  His was […]

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