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Jamaican Escovitch Red Snapper

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

50 m servings 219
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's 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.
  • Editor's Note:
  • 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.

Nutrition Facts


Per Serving: 219 calories; 7.3 14.6 24.7 42 784 Full nutrition

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