Best Snapper Escovitch Wich Pickled Peppers And Scotch Bonnet Aioli Recipes

Escovitch Snapper image

Provided by Food Network

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 23

Vegetable oil, for deep-frying
1 whole snapper
2 tablespoons Ena's Seafood Spice Rub, recipe follows
Batter, for coating fish, optional
Escovitch Dressing, for serving, recipe follows
2 tablespoons ground pimento seed (allspice)
1 tablespoon adobo powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon cayenne
1 tablespoon sea salt
2 tablespoons ground black pepper
1 tablespoon ground white pepper
2 to 3 teaspoons extra-virgin olive oil
1 cup white vinegar
1 tablespoon sugar
6 to 8 pimento seeds (allspice)
Sea salt
1 ounce carrot, shaved or julienned
1 ounce sweet white or red onion, sliced
4 to 5 Scotch Bonnet peppers, chopped
1 sprig fresh thyme

Steps:

Heat the oil in a deep-fryer or cast-iron skillet to 350 degrees F.
Score the fish on both sides with a knife. Sprinkle inside and out with the Seafood Spice Rub. Coat in batter if using (see Cook's Note).
Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes.
Serve with Escovitch Dressing.
In a food processor, pulse together the pimento seeds, adobo, paprika, garlic powder, onion powder, cayenne, salt, black pepper and white pepper. Add the olive oil and process until the mixture has a deep red color, about 45 seconds.
Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm).

Snapper Escovitch image

Provided by Millie Peartree

Time 25m

Yield 4 servings

Number Of Ingredients 18

2 teaspoons fresh thyme leaves
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 teaspoon coarse kosher salt, plus more to taste
1 teaspoon black pepper
1/2 cup vegetable oil, plus more as needed
4 (6-ounce) skin-on snapper fillets or 2 pounds whole red snapper
1 dry bay leaf
1/2 teaspoon fresh ginger, grated
3 small bell peppers (red, yellow, green or one of each), thinly sliced
1 medium yellow onion, thinly sliced
1 medium carrot, peeled and cut into matchsticks
1 Scotch bonnet chile, pierced
1 tablespoon granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon allspice berries or pickling spice
4 garlic cloves, minced
3/4 cup red wine vinegar

Steps:

Mix together 1 teaspoon thyme leaves, garlic powder, ginger, salt and pepper. Season the fish with the mixture.
In a large skillet over medium, heat oil until really hot but not smoking, about 3 to 5 minutes, and add the fish flesh-side down. Cook until the flesh gets a little color, about 5 minutes. Flip, then continue cooking until the skin is crisp. Remove fish and set aside on a serving platter. Drain oil, leaving about 2 to 3 tablespoons in the skillet.
Return the skillet to the stove. Add the bay leaf and fresh ginger, and sauté over medium heat until fragrant, about 30 seconds.
Add bell peppers, onion, carrots, Scotch bonnet chile, sugar, Worcestershire sauce, allspice and the remaining thyme leaves, and continue cooking, stirring, for about 2 to 3 minutes. Add garlic and sauté until fragrant, about 1 minute.
Add vinegar, and stir to combine all the ingredients. Taste and adjust seasoning as necessary. Let it simmer for about 2 minutes, until the vegetables soften but still retain bite, and spoon over fish. (Leave the allspice berries or pickling spice in the topping. Simply eat around them.)