Recipe: Pan Seared Red Snapper Fillets Escoveitch

We love sharing recipes from our suppliers. Just in time for your big game party, here’s a recipe courtesy of the chefs at Sandals & Beaches resorts that’s sure to wow your guests.

PAN-SEARED SNAPPER FILLETS ESCOVEITCH

Ingredients:

4 seven-ounce snapper fillets
Salt and freshly ground black pepper to taste
1/4 cup all-purpose flour
3/4 cup light olive oil
1 yellow onion, julienned
2 cloves garlic, finely chopped
1 sprig fresh thyme, chopped
1 Scotch Bonnet pepper, seeded & finely chopped
2 small red bell peppers, julienned
2 carrots julienned
1 cho cho (christophene), peeled & julienned
1 tablespoon whole allspice berries, cracked
1/4 cup white vinegar

Method:

Season snapper fillets with salt and pepper, and lightly dust with flour. Shake off excess flour before adding to skillet. Heat half of the oil in a large skillet over medium heat, sear fish for 7 minutes per side until slightly brown. When cooked, fish should be crispy on the outside but flaky and tender on the inside. Place on a serving platter and keep warm.

In a separate skillet, heat remaining oil over medium-high heat and add onions, garlic, thyme and Scotch Bonnet pepper. Sauté for 5 minutes. Add remaining vegetables and sauté for another 5 minutes. Add vinegar and continue cooking for 3 to 5 minutes. Remove from heat and spoon over the snapper fillets.

Chef’s Note:
This recipe also works well with small whole fish that can’t be filleted, and is best served with fried bammies, roasted sweet potato or roasted yam.

Courtesy of Josef Jungwirth, Corporate Executive Chef and Glenroy Walker, Senior Executive Chef, Sandals & Beaches Resorts.