Spicy Red Snapper Escovitch

Looking for a way to spice up your regular fish dinner routine? If you’ve been rotating between the same old salmon and tilapia recipes, I’m here to introduce you to something that’ll wake up your taste buds. Red snapper escovitch is a Caribbean favorite that brings together fresh fish and tangy pickled vegetables in a way that makes weeknight dinners feel special without requiring hours in the kitchen.

This recipe is perfect for those nights when you want something that feels a bit different but isn’t complicated to pull together. Plus, you can prep the pickled vegetable topping ahead of time, making the actual cooking process quick and straightforward when you’re ready to serve.

What Kind of Red Snapper Should I Use?

Fresh red snapper is ideal for this Caribbean dish, but you can also use frozen if that’s what’s available at your local market. Look for fillets that have bright red skin (if skin-on) and clear, not cloudy eyes if you’re buying a whole fish. While true red snapper is the traditional choice for escovitch, you can substitute with other firm white fish like grouper or sea bass if red snapper isn’t available. When selecting your fillets, aim for pieces that are similar in thickness so they’ll cook evenly – about 6-8 ounces per portion is perfect. If you’re buying from the fish counter, don’t be shy about asking when the fish came in and requesting to smell it – fresh snapper should have a clean, ocean-like scent without any strong fishy odors.

Options for Substitutions

This Caribbean classic can be adapted with several substitutions if needed:

• Red Snapper: While red snapper gives the best results, you can use other firm white fish like grouper, sea bass, or mahi-mahi. Just adjust cooking time based on the thickness of your fillets.
• Scotch Bonnet: If you can’t find Scotch bonnets, use habaneros for similar heat, or jalapeños for a milder kick. Remember to adjust the amount based on your heat preference.
• Rice Vinegar: White vinegar or apple cider vinegar work well here – just use the same amount. If using white vinegar, you might want to add an extra pinch of sugar to balance the sharper taste.
• Jerk Spice Blend: No jerk seasoning? Mix together some allspice, thyme, black pepper, and cayenne as a quick substitute. Creole or Caribbean seasonings also work great.
• Bell Peppers: Any color bell pepper works fine – pick your favorite! You can also throw in some chopped celery for extra crunch.
• Fresh Thyme: If you only have dried thyme, use 1/2 teaspoon instead of the fresh sprigs. It’ll still give you that nice herb flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking red snapper is overcooking the fish, which can quickly turn your perfectly seasoned fillet into a dry, rubbery disappointment – the fish is done when it flakes easily with a fork and the flesh is just opaque throughout. When frying the fish, a common mistake is not getting the oil hot enough before adding the fillets, resulting in greasy, soggy fish instead of that perfect crispy exterior – test the oil by dropping a small piece of bread in it; if it sizzles and turns golden brown in about 30 seconds, you’re good to go. For the escovitch sauce, avoid rushing the pickling process – let the vegetable mixture sit for at least 2 hours (or overnight) to develop those classic tangy flavors, and remember to remove the scotch bonnet pepper before serving unless you want to set your guests’ mouths on fire. To maintain the fish’s crispiness, pour the escovitch sauce over the snapper just before serving rather than letting it sit too long.

What to Serve With Red Snapper Escovitch?

This Caribbean-style fish dish pairs perfectly with traditional island sides that can help balance its tangy, spicy flavors. Rice and peas (made with coconut milk) makes an excellent base for soaking up all that tasty escovitch sauce, while fried plantains add a hint of sweetness that works really well with the pickled vegetables. For a complete meal, you might want to add some steamed callaloo or sautéed cabbage on the side – these greens provide a nice contrast to the bold flavors of the fish. If you’re keeping things simple, even plain white rice with a side of fresh avocado slices would make this dish shine.

Storage Instructions

Keep Fresh: Place your escovitch fish in an airtight container and pour the pickled vegetable mixture over it. Pop it in the fridge, where it’ll stay good for up to 3 days. The flavors actually get better as the fish marinates in the tangy sauce – many people say it tastes even better the next day!

Make Ahead: You can prepare the pickled vegetable mixture up to 2 days ahead and store it in the fridge. When you’re ready to serve, just cook the fish fresh and pour the prepared vegetables and sauce over top. This makes dinner prep super quick and easy.

Serve Later: To enjoy your leftover escovitch fish, take it out of the fridge about 30 minutes before serving to let it come to room temperature. The cold can dull the flavors a bit, so letting it warm up helps bring back all those tasty Caribbean spices. Give everything a gentle stir to redistribute the sauce before serving.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 100-110 g
• Fat: 75-85 g
• Carbohydrates: 40-50 g

Ingredients

• 4 snapper fillets (red snapper preferred)
• 1 teaspoon seasoned salt
• 1 tablespoon jerk spice blend (or your choice of seasoning like creole)
• 1/2 teaspoon cayenne pepper
• 1/4 cup vegetable oil (or preferred oil)
• 1 medium carrot (peeled and cut into thin strips)
• 1 medium onion (thinly sliced)
• 2 bell peppers, any color (seeded and sliced)
• 1 whole scotch bonnet
• 4 sprigs fresh thyme
• 1/2 teaspoon ground allspice (jamaican or standard)
• 2 bay leaves
• 1/4 cup natural rice vinegar (or use red wine vinegar)
• 1 tablespoon sugar
• Salt and pepper to taste
• Chopped scallions (optional garnish)

Step 1: Season and Sauté the Fish

Start by seasoning both sides of the fish evenly with seasoned salt, jerk seasoning, and cayenne pepper.

Heat half of the oil (2 tablespoons) in a large, deep skillet over medium-high heat.

Once the oil is hot, sauté the fish until it turns golden brown, approximately 7-9 minutes, flipping the fish once during cooking.

Remove the fish from the pan and set it aside.

Step 2: Sauté the Carrots

In the same skillet, add the remaining oil.

Introduce the julienne-cut carrots along with a pinch of salt and pepper.

Sauté the carrots until they start to tenderize, which should take about 3-4 minutes.

Step 3: Cook the Peppers and Onions

Add the peppers, onions, and another sprinkle of salt and pepper into the skillet with the carrots.

Stir frequently as you sauté these vegetables until they begin to caramelize, around 6-7 minutes.

This will add depth of flavor to the dish.

Step 4: Simmer with Remaining Ingredients

Introduce all remaining ingredients to the skillet, ranging from the Scotch bonnet to sugar.

Stir everything to ensure even distribution.

Increase the heat to bring the mixture to a boil, then reduce to a simmer.

Allow the vegetables to cook until they are tender, about 5-6 minutes.

Step 5: Warm the Fish and Serve

Return the fish to the pan, covering it with the pepper mixture to warm it through.

Taste and check for seasoning, making adjustments as needed.

Divide the dish between two bowls for serving and, if desired, garnish with minced scallions for a fresh touch.