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Escovitch Fish Floribbean Style Recipe by Chef Winston featuring crispy whole snapper topped with colorful citrus escovitch vegetables
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Escovitch Fish Floribbean Style

Course: Main Course
Cuisine: Island Favorites
Keyword: Seafood
Servings: 2 Snappers

Ingredients

FOR THE FISH

  • 2 whole red snappers 1.5–2 lbs each, cleaned and scaled
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt
  • Zest of 2 limes
  • 1 teaspoon onion powder
  • Optional: light dusting of flour or cornstarch for extra crispiness

FLORIBBEAN ESCOVITCH SAUCE

  • 1 large Spanish onion sliced
  • 1 large carrot julienned
  • ½ red bell pepper julienned
  • ½ yellow bell pepper julienned
  • 1 Scotch bonnet pepper sliced
  • 4 garlic cloves sliced
  • ½ cup fresh grapefruit juice

OPTIONAL FLORIBBEAN FINISH

  • Fresh mango slices
  • Fried sweet plantains
  • Avocado fan
  • Micro cilantro
  • Lime wedges

Instructions

PREP THE SNAPPER

  • Score both sides of the fish with 3 diagonal cuts.
  • Pat dry thoroughly.
  • Rub with olive oil, then season generously inside and out with:
  • garlic powder
  • paprika
  • cumin
  • allspice
  • salt
  • black pepper
  • onion powder
  • lime zest
  • Allow fish to marinate 20–30 minutes.

FRY THE FISH

  • Heat oil to 350°F.
  • Fry whole snapper until golden and crispy, about:
  • 7–9 minutes per side depending on size
  • Drain on rack or paper towels.

MAKE THE ESCOVITCH

  • In a large sauté pan:
  • add olive oil
  • onions
  • carrots
  • peppers
  • garlic
  • Scotch bonnet
  • Sauté 2–3 minutes.

Add:

  • grapefruit juice
  • orange juice
  • lime juice
  • vinegar
  • honey
  • thyme
  • Simmer lightly 4–5 minutes until vegetables soften slightly but still maintain texture.
  • Season to taste.
  • Finish with cilantro.

BUILD THE MAGIC

  • Place crispy snapper onto platter.
  • Spoon warm escovitch vegetables and sauce generously over the top.
  • Let rest 10–15 minutes before serving so the flavors marry beautifully.

Video

Notes

SERVING SUGGESTION
Serve with:
seasoned peas & rice
sweet plantains
Johnny cakes
avocado
tropical slaw
SECRET CHEF WINSTON TOUCH
The combination of:
grapefruit juice
citrus
honey
vinegar
creates a bright Floribbean balance between:
sweet + spicy + acidic + savory.
That’s the signature.