Serves: 4
Serving size: 1 fillet
Calories per serving: 201
You can bring island flavors to your kitchen with red snapper escovitch. I learned how to make this dish during one of my food excursions to Jamaica. I instantly fell in love with the vinegary sweet heat that “slapped” my taste buds. My spin on this traditional Jamaican fried fish dish retains the peppery, vinegary vegetable sauce, but you will be baking the fish instead of frying it. The Jamaican Me Crazy Spice Blend that you rub into the fillets will give the fish extra kick. You can use commercial jerk seasoning as long as it’s low sodium. As they say in Jamaica, “Don’t worry, be happy.” This delicious recipe will put a smile on your face.
4 red snapper fillets
1½ tablespoons Jamaican Me Crazy Jerk Spice Blend (here)
2 tablespoons olive oil, divided
1 white onion, chopped
¼ teaspoon minced garlic
1 cup shredded or matchstick-cut carrots
2 red bell peppers, cut into spears
2 teaspoons fresh thyme
2 allspice berries, cracked
¼ habanero chile, seeded and minced (optional)
¼ cup distilled white vinegar
1 teaspoon honey
Preheat the oven to 400ºF.
Place the fish fillets on a baking sheet. Sprinkle the jerk seasoning on each snapper fillet and drizzle with two teaspoons olive oil. Massage the spice blend into the flesh. Set aside.
In a skillet, heat the remaining olive oil over medium-high heat. Add the onion, garlic, carrots, and bell pepper. Cook, stirring, for 1 to 2 minutes. Add the thyme, allspice, habanero, vinegar, honey, and 1 tablespoon water. Cook until the vegetables are softened and the liquid has reduced, about 5 minutes.
Put the fish in the oven and bake for 7 to 10 minutes. Check after 7 minutes. Do not overcook. You want the fish to be moist and tender.
Serve the fish topped with the vegetable mixture.