dinner · dairy-free
Pan-seared snapper escovitch
Crisp-skinned snapper topped with quick-pickled carrot, onion and pepper in a warm spiced vinegar. The vegetables stay crunchy.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cut the carrot and bell pepper into matchsticks and slice the onion thinly. Slice the Scotch bonnet while wearing gloves and keep your hands away from your face.
-
2
Simmer the cider vinegar with 60 ml of water, the allspice berries and half the salt. Add the vegetables and Scotch bonnet and cook 3 minutes so they keep some crunch. Turn off the heat and let them pickle while you cook the fish.
-
3
Pat the snapper dry and season with the remaining salt. Heat the oil in a skillet over medium-high heat and lay the fillets in skin-side down. Press gently for 15 seconds, then cook about 4 minutes, until the skin lifts easily.
-
4
Flip and cook until the thickest part reaches 63°C (145°F). Place the fish on plates, remove the allspice berries and spoon over the vegetables with a little pickling liquid.
