Jamaican Escovitch Fried Snapper

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 45 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 2 (1 lb each) whole red snapper, cleaned
• 1/2 cup white vinegar
• 1 carrot
• 1 medium yellow onion
• 1 bell pepper
• 1 Scotch bonnet pepper
• 1 tsp pimento berries (allspice)
• 1/2 cup vegetable oil
• 1.5 tsp salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Score the snapper, season inside and out with salt and black pepper, and pat dry.
2. Fry the fish in 350 F oil 5-6 minutes per side until crisp and cooked through; set aside.
3. Julienne carrot, onion, bell pepper, and thinly slice the Scotch bonnet.
4. Simmer the vegetables with vinegar, pimento berries, 1/4 cup water, and a pinch of salt 5 minutes until crisp-tender.
5. Pour the hot pickled vegetables and liquid over the fried fish.
6. Let marinate at least 10 minutes before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook