Jamaican Escabeche of Snapper


6 cups water
2 tsp kosher salt
10 peppercorns
1 and 1/2 lbs snapper fillets
1 medium red onion, thinly sliced and separated into rings
1 medium carrot, thinly sliced (about 1/2 cup)
4 cloves garlic, minced
1/2 cup olive oil
1/2 cup white wine vinegar
1/4 cup water
1/4 cup lime juice
2 tsp kosher salt
1/2 tsp dried thyme leaves
2 small dried hot chilies, crushed
1 bay leaf
2 tbs fresh parsley, chopped


  • Heat 6 cups water, 1 tsp salt and peppercorns to boiling in a 12 inch skillet. Reduce heat.
  • Place snapper in a single layer and simmer uncovered until fish flakes easily with a fork. About 5=8 minutes.
  • Cut fish into 2 inch chunks and place in a heavy plastic bag or bowl.
  • Cook and stir onion, carrot and garlic in oil until tender, then remove from heat.
  • Stir ┬áin remaining ingredients, except for parsley. Pour the mixture over the fish.
  • Close the bag or cover the bowl and refrigerate for at least 24 hours, turning occasionally.
  • Just before serving, remove the fish form the marinade with slotted spoon and sprinkle with parsley before serving.




24 min


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