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Grilled Escovitch Red Snappper

Grilled Escovitch Red Snappper

Grilled Escovitch Red Snappper

Rating

This dish screams island delight. Jamaican Escovitch is traditionally served as a whole snapper flash fried served with a cook up of sweet and hot peppers. I maintained the flavors and the vibe but modified the cooking technique by grilling the snapper instead of frying . And don't get me started on the green sauce on this one. This sauce can make anything taste delicious... it's that good and easy to make!

Yields1 Serving
Green Sauce
 ½ bunch green onions
 1 bunch cilantro
 1 habanero pepper
 ¼ cup lime juice
 ½ cup olive oil
 salt and pepper, to taste
 1 tbsp butter
 1 red bell pepper, seeded, thinly sliced
 1 yellow bell pepper, seeded, thinly sliced
 1 green bell pepper, seeded, thinly sliced
 1 onion, thinly sliced
 2 garlic cloves, minced
 1 tsp chopped thyme
 ¼ cup distilled white vinegar
 salt and pepper, to taste
 1 tsp sugar (optional)
 4 (4 oz.) red snapper fillets, skin on
 3 tbsp oilive oil
  tsp ground allspice
 ½ tsp paprika
 1 tsp garlic powder
 salt and pepper, to taste
1

In a blender, combine green onions, cilantro, habanero, garlic, lime juice, oil and salt and pepper. Blend until smooth and set aside.

2

In sauté hot pan with melted butter, quickly sauté onion, peppers, garlic, thyme. Add in vinegar and allow it to cook with vegetables for 2 minutes. Season with salt and pepper. Taste. Stir in sugar if less tangy taste is desired. Remove from heat and keep warm.

3

Score skin of snapper fillet with sharp knife. Combine allspice, paprika, garlic powder, salt and pepper in a small bowl. Drizzle oil on fish and season with spice mix on both sides.

4

Place fish skin side down on hot, oiled grill pan. Cook 4-6 minutes until grill marks form and the fish releases easily from the grill. Turn only once. Grill other side for 2-3 minutes until fish is cooked throughout.

5

To serve, pour small amount of sauce on bottom of platter, spoon out a layer of sautéed peppers and onions and arrange snapper on top. Garnish with thyme leaves and any remaining cilantro leaves.

Ingredients

Green Sauce
 ½ bunch green onions
 1 bunch cilantro
 1 habanero pepper
 ¼ cup lime juice
 ½ cup olive oil
 salt and pepper, to taste
 1 tbsp butter
 1 red bell pepper, seeded, thinly sliced
 1 yellow bell pepper, seeded, thinly sliced
 1 green bell pepper, seeded, thinly sliced
 1 onion, thinly sliced
 2 garlic cloves, minced
 1 tsp chopped thyme
 ¼ cup distilled white vinegar
 salt and pepper, to taste
 1 tsp sugar (optional)
 4 (4 oz.) red snapper fillets, skin on
 3 tbsp oilive oil
  tsp ground allspice
 ½ tsp paprika
 1 tsp garlic powder
 salt and pepper, to taste

Directions

1

In a blender, combine green onions, cilantro, habanero, garlic, lime juice, oil and salt and pepper. Blend until smooth and set aside.

2

In sauté hot pan with melted butter, quickly sauté onion, peppers, garlic, thyme. Add in vinegar and allow it to cook with vegetables for 2 minutes. Season with salt and pepper. Taste. Stir in sugar if less tangy taste is desired. Remove from heat and keep warm.

3

Score skin of snapper fillet with sharp knife. Combine allspice, paprika, garlic powder, salt and pepper in a small bowl. Drizzle oil on fish and season with spice mix on both sides.

4

Place fish skin side down on hot, oiled grill pan. Cook 4-6 minutes until grill marks form and the fish releases easily from the grill. Turn only once. Grill other side for 2-3 minutes until fish is cooked throughout.

5

To serve, pour small amount of sauce on bottom of platter, spoon out a layer of sautéed peppers and onions and arrange snapper on top. Garnish with thyme leaves and any remaining cilantro leaves.

Grilled Escovitch Red Snappper

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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