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SNAPPER ESCOVITCH

SERVES 4 (5 MG THC PER SERVING)

I HAVE BEAUTIFUL MEMORIES of my mother buying big, pristine fresh fish from the fishermen on Bull Bay. My father would roast the fish on a sheet of zinc and then, when the fish was done, he’d walk it to the water and dip the fish in the sea for a salty, briny wash. Here, pan-seared snapper fillets get finished with a bath of sweet, sour, and a little spicy vinegar-based broth. Escovitch comes from the Spanish dish escabeche, but an escabeche is usually marinated for a bit, while the Jamaican version is served right away. Usually the fish is fried first, but I like to pan roast it for a healthier vibe.

4 red snapper fillets (6 ounces each)

1 tablespoon canola oil

1 teaspoon plus a few pinches fine sea salt

1 cup distilled white vinegar

10 allspice berries

1 small green bell pepper, thinly sliced

1 small red bell pepper, thinly sliced

1 small red onion, halved and thinly sliced

2 fresh thyme sprigs

1 Scotch bonnet pepper, seeded and sliced

2 teaspoons CannaOil

2 limes, quartered, for serving

  1. With a sharp knife, score several diagonal lines into the skin side of each fish fillet, barely going ¼ inch deep (this helps keeps the fillet flat when pan-searing).
  2. Heat the oil in a large nonstick skillet over medium-high heat. Set the fish in the skillet, skin-side down, and season the flesh side of the fish with a few pinches of salt. Cook until the skin is crisp, 4 to 5 minutes, then turn the fish over and cook on the other side until the fillets are cooked through, 3 to 5 minutes longer.
  3. Transfer the fish to a platter and cover to keep warm. Add the vinegar and allspice to the skillet. Once it comes to a simmer, reduce the heat to medium and add the green and red bell peppers and the 1 teaspoon salt. Cook, stirring occasionally, for 1 minute, then add the red onion and thyme sprigs. Cook, stirring occasionally, until the peppers start to become tender, about 3 minutes. Add the Scotch bonnet and CannaOil and continue to cook for 2 minutes longer. Remove from the heat.
  4. Pour the sauce over the fish and discard the thyme. Serve with the lime wedges.