Red snapper is such a great fish to cook with. Its flavor, mild with a semi meaty texture. I prefer wild cough vs farm raised.
Escovitch is a carribean way of preparing this fish. I really enjoyed creating this mildly spicy recipe. Yes, I used some habanero peppers to give it that bite that will kick you softly. I hope you enjoy this recipe and final result.
Have Fun and always
Total Minutes: 60
2 teaspoons of smoked paprika
1 teaspoon of ground cumin
4 one pound red or yellow tail snapper heads on and cleaned
oil of choice for frying
2 habanero chilles stemmed and seeded
1 lg white onion
1 carrot cut into julienne
3 red and yellow peppers seeded and cut into strips
2 cloves of garlic smashed
1/4 teaspoon of celery seeds
1/2 cup of rice vinegar (unseasoned)
In a small bowl, mix the smoked paprika, cumin, 1 tablespoon of salt and 2 teaspoons of pepper. Using a paring knife cut 3 to 4 shallow cuts on either side of each fish. Take the dry rub and rub it all over the fish inside and out.
In a very large skillet (non-stick) heat 1/2 inch of oil until hot (shimmery). Add 1/2 of the habanero to the oil as well as the fish to the skillet. Cook on high heat until the fish is brown on either side. Remove the fish and allow the excess oil to drain on a rack or paper towels.
Discard 1/2 of the oil and place your peppers, garlic and the remaining portion of the chopped habanero. Cook until soft (don’t overcook). Take 1/2 of the pepper mixture and pulsate in a food processor until it has a smooth but thick consistancy.
When it is time to plate the fish, take about a tablespoon of the pureed pepper mixture and smear it onto the plate, then place the fish onto the puree and finish off with the cooked peppers.
This dish is best served immediately after cooking.
You can use cooked rice as a side dish with the fish.
I hope you enjoy the Escovitch and return soon for more great recipe ideas and remember to
CREATE, COOK, ENJOY & REPEAT……..