Entree: Montserrat – Escovitch Fish (Fried whole fish dressed with a hot pickled vegetable and vinegar sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 whole red snapper, approximately 1 lb (450 g) each, scaled, gutted, and cleaned; red snapper selected from the listed options (estimated edible portion: 1 lb 3 oz (540 g))
2 tsp (10 g) kosher salt, divided
1 tsp (2 g) freshly ground black pepper
1 cup (125 g) all-purpose flour, for dredging
2 cups (480 ml) vegetable oil, for frying
1 medium carrot, julienned, about 3 oz (85 g)
1 medium onion, thinly sliced, about 5 oz (150 g)
1/2 green bell pepper, thinly sliced, about 2 oz (60 g)
1 Scotch bonnet pepper, thinly sliced, or to taste; use caution
2 scallions, sliced, about 1 oz (30 g)
1/2 cup (120 ml) distilled white vinegar
1/4 cup (60 ml) water
4 pimento (allspice) berries, lightly crushed (estimated edible portion: 0.035 oz (1 g))
2 sprigs fresh thyme
1 tsp (4 g) brown sugar
1/2 tsp (3 g) salt for the pickling sauce
Lime wedges for serving (estimated edible portion: 1 1/16 oz (30 g))

Show original ingredient measurements

2 whole red snapper, approximately 1 lb (450 g) each, scaled, gutted, and cleaned; red snapper selected from the listed options (estimated edible portion: 540 g)
2 tsp (10 g) kosher salt, divided
1 tsp (2 g) freshly ground black pepper
1 cup (125 g) all-purpose flour, for dredging
2 cups (480 ml) vegetable oil, for frying
1 medium carrot, julienned, about 3 oz (85 g)
1 medium onion, thinly sliced, about 5 oz (150 g)
1/2 green bell pepper, thinly sliced, about 2 oz (60 g)
1 Scotch bonnet pepper, thinly sliced, or to taste; use caution
2 scallions, sliced, about 1 oz (30 g)
1/2 cup (120 ml) distilled white vinegar
1/4 cup (60 ml) water
4 pimento (allspice) berries, lightly crushed (estimated edible portion: 1 g)
2 sprigs fresh thyme
1 tsp (4 g) brown sugar
1/2 tsp (3 g) salt for the pickling sauce
Lime wedges for serving (estimated edible portion: 30 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the cleaned fish and pat dry. Rub the fish inside and out with 1 tsp (5 ml) of the divided kosher salt and 1/2 tsp (2.5 ml) of the black pepper. Let stand for 10 minutes.
2. Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). While it heats, dredge each fish lightly in flour and shake off the excess.
3. Fry the fish, one at a time or two at once if the pan is not crowded, for about 5–7 minutes per side, until golden brown and cooked through. Transfer to a paper-towel-lined tray and keep warm.
4. In a separate skillet, heat 2 tbsp (30 ml) of the hot frying oil over medium heat. Add the onion, carrot, bell pepper, Scotch bonnet, and scallions. Sauté for 1–2 minutes, until beginning to soften but still crisp.
5. Add the vinegar, water, crushed allspice berries, thyme, brown sugar, and the remaining 1/2 tsp (2.5 ml) kosher salt. Bring to a brief simmer for 1 minute, then remove from the heat and let cool slightly.
6. Arrange the fried fish on a serving platter and spoon the escovitch vegetables and pickling liquid over them. Let stand for 5 minutes so the flavors can penetrate, then serve with lime wedges and boiled provisions or rice.

1. Rinse the cleaned fish and pat dry. Rub the fish inside and out with 1 tsp of the divided kosher salt and 1/2 tsp of the black pepper. Let stand for 10 minutes.
2. Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). While it heats, dredge each fish lightly in flour and shake off the excess.
3. Fry the fish, one at a time or two at once if the pan is not crowded, for about 5–7 minutes per side, until golden brown and cooked through. Transfer to a paper-towel-lined tray and keep warm.
4. In a separate skillet, heat 2 tbsp (30 ml) of the hot frying oil over medium heat. Add the onion, carrot, bell pepper, Scotch bonnet, and scallions. Sauté for 1–2 minutes, until beginning to soften but still crisp.
5. Add the vinegar, water, crushed allspice berries, thyme, brown sugar, and the remaining 1/2 tsp kosher salt. Bring to a brief simmer for 1 minute, then remove from the heat and let cool slightly.
6. Arrange the fried fish on a serving platter and spoon the escovitch vegetables and pickling liquid over them. Let stand for 5 minutes so the flavors can penetrate, then serve with lime wedges and boiled provisions or rice.