Online Recipe Book

Red Snapper Escovitch

Source
http://www.foodnetwork.com/recipes/bobby-flay/grilled-jerk-rubbed-whole-fish-with-hot-vinegar-escovitch-sauce-recipe/index.html
Yield
2 servings
Prep info
10 min prep + 12 min cook
Prep time
Not set
Cook time
22 minutes
Time required
22 minutes
Oven preheat
N/A
Type
Mains - Misc
Status
Tried
Tags
Jamaican

Ingredients

  • 3/4 t ground coriander
  • 3/4 t ground ginger
  • 3/4 t Sugar (Light Brown)
  • 1/2 t onion powder
  • 1/2 t garlic powder
  • 1/2 t kosher salt (or use 1/4 t table salt)
  • 1/8 t chili powder (to taste)
  • 1/2 t ground black pepper
  • 1/2 t dried thyme
  • 1/4 t ground cinnamon
  • 1/4 t ground allspice
  • 1/4 t grated cloves
  • 1/2 red snapper (filleted)
  • Escovitch Sauce:
  • 1/2 Spanish onion (halved and thinly sliced)
  • 1 jalapeno pepper
  • 3/4 c white wine vinegar
  • 2 allspice berries

Method

Preheat the grill to medium-high. Combine all of the spices in a medium bowl. Combine all ingredients for the sauce in a small saucepan; set aside.

Rub both sides of the fish with the spice rub. Grill fish on both sides for about 4 to 5 minutes on each side, or until just cooked through.  While the fish cooks, bring the sauce to a simmer over medium heat on the grates of the grill or on a burner.  Simmer for a couple minutes.  Remove fish from the grill and immediately pour the Escovitch sauce over the fish and serve.

 

Notes

SJ Note 3 Sept 2009: Be sure to let the finished fish sit in the vinegar sauce for a few moments, but then serve it onto plates, without the sauce.  Otherwise all you can taste is the vinegar!