Aldyth's Escovitch Red Snapper

From the Kitchen of: Aldyth

Hi Sam:

Here is one of my all time fish recipe from back home (Jamaica). It is not my original recipe but one that just about all Jamaicans know about and love. I do hope you will give it a try one of these days. Here's wishing you a happy holiday season and all the best for the new year.


Aldyth's Escovitch Red Snapper

I have not given any quantities of ingredients because you can use what ever amount of seasoning you wish to use depending on how many snappers you will be cooking (one snapper - one carrot - one small onion)


Whole Red Snapper
Lime or Lemon Juice
Allspice (pimiento)
Hot Pepper (Jalepeno, Scotch bonnett - whatever appeals to you)
Salt (to taste)
Garlic Powder
Lemon Pepper

Clean, rinse, squeeze fresh lime juice (or lemon) inside and outside of fish

Season with lemon pepper, salt (optional and to taste), garlic powder.

Refrigerate and allow fish to marinate for a couple of hours depending on how long you want seasoning to soak in.

If fish is large, cut in two. Personally, I like to leave the head on, so my half would include the head.

Heat olive oil in skillet. Allow the oil to get really hot.

Pat dry fish and fry. Fish must be fried until crisp so fry both side of fish.

Remove fish and drain on paper towel.

Slice onion, shred carrot using potato peeler, slice hot pepper and grains of allspice. If there is too much oil left in the skillet after frying fish, drain some off. Just leave enough to saute onion, carrot, hot pepper and allspice.

While this is sauteing, pour some vinegar in skillet (enough to cover the onion, carrot, etc.). Allow this to cool.

After sauteed onion, carrot, allspice and pepper have cooled off, pour on fish that has been placed in a dish.

Serving Suggestions

I usually eat this with mashed potatoes, or rice, or baked boniata (island sweet potato), along with fried ripe plantain.