Escovitch Red Snapper

Updated: Apr 7, 2021


Hello, is it me your looking for? If what you were looking for was a mouthwatering easy-to-make Escovitch Red Snapper recipe then you're in the right place. I know the name sounds a bit intimidating but I promise it’s very easy. The recipe gets its name from the escovitch sauce which is a pickled mixture of vinegar, onions, peppers, and carrots. That sauce can be made in advance or the day of and I have a separate post dedicated all to the escovitch sauce, so be sure to check that out if you already haven't.


Now to the fish. As the title states, I used a red snapper but for those picky eaters, this recipe can and will work with any type of fish (salmon, tilapia, flounder, etc.) and other proteins as well. The snapper is fried, then doused with the escovitch sauce and that's it. I know I know it can't be that simple, but it really is. Like I stated before the recipe gets its name from the sauce which elevates the dish from a simple fried fish to a meal fit for a king and/or queen. This dish is popular during Easter but once you try it you'll be making it throughout the year.


So let's get to cooking. Have fun and enjoy!


Servings: 5


Ingredients

2lbs Red Snapper (approximately 5 pieces)

1tbsp All-Purpose Seasoning (per fish)

1tbsp Black Pepper

1tsp Salt

5 stalks Thyme (one for each fish)

1 ⅓ cups Cooking Oil

2 cloves Garlic

1cup Escovitch Sauce


Steps


1. If not already cleaned, go ahead and clean and pat dry the red snapper. Make 2-3 diagonal slices into the body of the snapper.

2. Then coat with the all-purpose seasoning, black pepper, and salt being sure to work the seasonings into the slices, head, and body of the fish.


3. Place the thyme stalks into the body of the fish and set the fish aside to marinate. I marinated overnight but 1-2 hours should be fine.


4. In a medium or large non-stick frying pan heat the cooking oil over high heat. Add the garlic cloves and a stalk of thyme (optional).


5. When hot, carefully add the snapper and fry for 4-5 minutes until golden brown. Flip and repeat. Once cooked place the fish on a wire rack or paper towel-lined plate.



6. After all the fish is cooked, place them in a large baking dish and pour the liquid from the escovitch sauce onto them. Then place the rest of the escovitch sauce on top.


7. You can immediately serve the escovitch fish after step 6 or cover the fish and allow them to soak up the delicious sauce while you make some festivals to serve alongside. Either choice is fine. Serve warm and Enjoy!



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