Rating: 4.8 stars
20 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
1 whole fish
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.

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  • Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.

  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.

  • Serve fish topped with onion mixture spooned over the top.

Nutrition Facts

770 calories; protein 70.3g; carbohydrates 4.9g; fat 50.9g; cholesterol 124.8mg; sodium 1035.7mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
11/09/2012
This is a good and tasty fish. In my opinion, the sauce was a bit vinegary, so next time I`ll use less vinegar. Habanero pepper is unavailable here, so I used jalapeno pepper. I sauted the vegetables a little more than the recipe says. Very good, easy to make and unexpensive dish, will make often, thanks. Read More
(27)

Most helpful critical review

Rating: 3 stars
03/09/2018
I would substitute white wine for vinegar or reduce vinegar. Read More
20 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2012
This is a good and tasty fish. In my opinion, the sauce was a bit vinegary, so next time I`ll use less vinegar. Habanero pepper is unavailable here, so I used jalapeno pepper. I sauted the vegetables a little more than the recipe says. Very good, easy to make and unexpensive dish, will make often, thanks. Read More
(27)
Rating: 5 stars
12/12/2012
This is a great recipe. Used less vinegar as suggested by other reviewer. Sugar provide a sweetness to carrots. Used too much habenero but it was great anyway. Will make often. Read More
(12)
Rating: 5 stars
03/29/2013
This was an easy dish to prepare. The flavor was very simple and delicious. I like the simplicity of the flavors. The snapper is complemented well by the spicy-tangy kick from the pickled veggies and peppers. Definitely use 1/4 cup of vinegar (as seen on the video) not 1/2 cup if you don't want the vinegar to overpower your taste buds! Read More
(7)
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Rating: 5 stars
03/04/2013
The hot carrot & onion pickle really make this. I added vinegar and hot pepper carefully and we really enjoyed the result. Thanks so much for sharing this Chef Robert! We will be raising a toast to you and your grandmother tonight. Read More
(3)
Rating: 5 stars
04/25/2013
I love this recipe super simple and great tasting. Stick to the recipe but use a little bit of cooking common sense which is instill in us folks that grew up on dirt roads in the woods/country. Okra and tomatoes go well with this dish also some FuFu. Enjoy! Read More
(3)
Rating: 5 stars
12/28/2013
Delicious. Used the pickle with different kinds of fish in addition to the snapper. Read More
(3)
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Rating: 5 stars
07/09/2019
Delicious and simple to make. Thank your grandmother for teaching you this. Read More
Rating: 4 stars
06/21/2017
I liked it but it uses more vinegar than what's needed. Read More
Rating: 3 stars
03/09/2018
I would substitute white wine for vinegar or reduce vinegar. Read More