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