2 cups Peanut or Canola Oil
1½ Lbs. Red Snapper Filets
Salt & Pepper, to taste
½ cup Flour
½ Lemon, juiced
2 Tbsp. Olive Oil
6 Garlic Cloves, smashed
½ med. White Onion, sliced
1 Carrot, julienne
1 Sweet Pepper, julienne
1 Hot Pepper, Serrano or Habanero
½ tsp. Crushed Red Pepper
½ tsp. Allspice
1 Tbsp. Fresh Thyme, chopped
¾ cup Cider Vinegar
¼ cup Water
Heat the 2 cups of oil in a heavy frying pan.
Season the snapper with salt and pepper. Lightly dredge the fish in the flour.
Carefully place the fish into the hot oil and cook 3-4 minutes on each side.
Remove the fish and allow to drain. Give it a squeeze of lemon.
In a separate pan, heat the olive oil with the garlic and onion. Cook 2 minutes.
Add in the peppers, carrots, spices and thyme. Cook over medium heat about 4 more minutes.
Add in the vinegar and water. Bring to a simmer, cover and cook about 12 minutes.
Arrange the snapper on serving plates or on a platter. Spoon the escoveitch over it and serve.
Note: Adjust the hot pepper to preference. Beware of the habanero. If you choose to use it, go for it,
but remove the seeds and membrane prior. It will be intense and still fantastic.