Port Royal Escovitch Snapper with Pickled Pepper & Carrot Medley – Authentic Jamaica Recipe
Crispy seasoned snapper crowned with a vibrant, sizzling vinegar-and-allspice pickled vegetable escovitch.
- Country of Origin
- 🇯🇲 Jamaica (Caribbean, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp pan-seared red snapper fillets, Julienned carrots, Bell peppers and onions, Cane vinegar, Whole allspice berries
Ingredients for Port Royal Escovitch Snapper with Pickled Pepper & Carrot Medley (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp pan-seared red snapper fillets, prepped into bite-sized pieces
- 1.5 cups julienned carrots, washed and trimmed
- 1 cup bell peppers and onions
- 1 medium onion and 3 cloves garlic, finely minced with cane vinegar
- 1.5 tbsp traditional Jamaica seasoning (whole allspice berries, scotch bonnet, thyme, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and cane vinegar for 2–3 minutes until softened and fragrant.
- Add crisp pan-seared red snapper fillets and julienned carrots along with whole allspice berries, scotch bonnet, thyme, garlic, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with bell peppers and onions and serve straight from the skillet.