What you'll need: 1 whole Red Snapper, gutted and scaled 1 tsp allspice powder 250ml veg oil 300ml vinegar (malt vinegar is fine) 1 large white onion, thickly sliced ¼ scotch bonnet chilli 3 peppers (1 red, 1 yellow, 1 green) sliced into strips Bunch of fresh thyme, leaves picked 3
What you'll need:
- 1 whole Red Snapper, gutted and scaled
- 1 tsp allspice powder
- 250ml veg oil
- 300ml vinegar (malt vinegar is fine)
- 1 large white onion, thickly sliced
- ¼ scotch bonnet chilli
- 3 peppers (1 red, 1 yellow, 1 green) sliced into strips
- Bunch of fresh thyme, leaves picked
- 3 sliced spring onions
- 3 small carrots, peeled into ribbons with a peeler
Time: 30 minutes
Kick things off by prepping your fish. Cut a couple of deep slashes into the flesh on each side, and rub the allspice powder in well. Season with salt and black pepper. Heat the oil in a frying pan, then cook the fish for 7-10 minutes on each side until golden and crisp.
In a large saucepan, pour in the vinegar, and add the onion, peppers, chilli, thyme, spring onion, and good pinch of black pepper, salt and allspice powder. Turn the heat up, stick the lid on, and allow the vegetables to steam for 15 minutes. Turn off the heat, throw in the carrot ribbons, and let them soften in the heat of the vegetables for 5 minutes.
Serve by putting some of the vegetables in a large bowl, and then place the fish on top. Cover the fish with more veg, and drizzle some of the cooking juices over it all. This is a sharing dish, so let your guest tuck into the firm white flesh of the fish and enjoy!
This dish and a white blend from Beautiful Isle would make an interesting pairing. Crack open a bottle of the Beautiful Isle White Delicious 2016 while devouring this dish for a winning match!
There you have it -- an easy recipe for Caribbean Red Snapper Escovitch!
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