Escovitch fish brings us so much memories growing up, Nanny use to always make it for us at Easter time. In this recipe we fry the fish in Avocado oil for a lighter and flavourful taste. Cooked in a beautiful spicy pickled sauce using agave syrup as an alternative to sugar with onions carrots peppers and pimento.

  • 3-4 Red snapper fish (Cleaned and Gutted)
  • 1 tsp. Sea salt
  • 1tbsp. Coarse black pepper
  • 1 tbsp. Garlic powder
  • 1 tbsp. Dried thyme
  • 1 tbsp. All purpose seasoning 
  • 1 tbsp. Paprika 
  • 1 cup Avocado oil
  • 2 garlic cloves 
  • 1 large white onion (Rings)
  • 1 large carrot (Julienne)
  • 2 Bell peppers any colour (julienne)
  • 2 scotch bonnets sliced
  • 5 pimento seeds
  • 2 tbsp. Agarve syrup 
  • 100ml white vinegar 
  • Salt and pepper to taste 

Make sure your snapper is cleaned, gutted and scaled. (Ask Fishmonger)

Wash fish with lime, vinegar then pat dry.

  1. Use a sharp knife and score lines in either side of the fish then season with seasonings Listed above.
  2. In a frying pan add avocado oil then put on a medium high heat and add garlic cloves and scotch bonnet then place your snapper in the pan Away from you then turn the heat to medium and let it fry for 5-7 minutes on each side until cooked.
  3. Once cooked place onto paper towels to remove excess oil. Then place in oven on low heat for 10 minutes.
  4. In the same pan add your carrots, onions, bell peppers, scotch bonnet, pimento then cook down with syrup and vinegar for 5 minutes until soft. Season with Salt and pepper to taste the turn of the heat and let it simmer.
  5. Place up by adding your fish to a plate with the dressings on top and enjoy!