Red Snapper Escovitch Recipe

Name: Red Snapper Escovitch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 (6 ounce) red snapper fillets; 1 red bell peppers or 1 yellow bell pepper; 1 small yellow onion; 1 medium carrot; 1 teaspoon ginger, minced; 2 cloves garlic, minced; 1 tablespoon fresh cilantro, chopped; 1/4 teaspoon blackened fish seasoning; 3 tablespoons butter; 2 tablespoons lime juice; salt and pepper, to taste; cooked angel hair pasta or steamed rice

Servings: persons

2 (6 ounce) red snapper fillets
1 red bell peppers or 1 yellow bell pepper
1 small yellow onion
1 medium carrot
1 teaspoon ginger, minced
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
1/4 teaspoon blackened fish seasoning
3 tablespoons butter
2 tablespoons lime juice
salt and pepper, to taste
cooked angel hair pasta or steamed rice

1
Slice pepper, onion and carrot into thin strips.
2
Peel and finely mince ginger and garlic.
3
Remove stem from cilantro and finely chop.
4
Sprinkle fillets with seafood seasoning, salt and pepper to taste.
5
Melt 2 tablespoons butter in a large saute pan, at medium heat setting.
6
place fish in pan and cook for about 4 minutes.
7
Turn fillets over and place in center of pan.
8
Add lime juice and remaining butter.
9
Place garlic, ginger, carrot, onions, bell pepper and cilantro around fish.
10
Cover, reduce heat to low and cook for 5 to 6 minutes or until fish is firm and white.
11
Serve immediately with angel hair pasta or steamed rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (6 ounce) red snapper fillets, 1 red bell peppers or 1 yellow bell pepper, 1 small yellow onion, 1 medium carrot, and more.

Yes, Red Snapper Escovitch falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper Escovitch

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