Snapper Escovitch-Wich Pickled Peppers and Scotch B

Name: Snapper Escovitch-Wich Pickled Peppers and Scotch Bonnet Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 tablespoons dried marjoram; 2 tablespoons dried parsley; 2 tablespoons paprika; 1 tablespoon ground ginger; 1/2 tablespoon ground black pepper; 1/2 tablespoon kosher salt, plus extra for seasoning the fish; 4 tablespoons vegetable oil; 4 skinless red snapper fillets (about 5- to 6-ounces each); 4 soft rolls, split and griddled with butter; Scotch Bonnet Aioli, recipe follows; Escovitch Pickled Peppers, recipe follows; 2 Scotch bonnet peppers; 1/2 cup mayonnaise; 1 small clove garlic, minced; Juice from 1/2 lemon; 1 1/2 cups cider vinegar; 1/3 cup granulated sugar; 1 tablespoon honey; 1 sprig tarragon; 1 sprig thyme; 5 black peppercorns; Pinch kosher salt; 1 red bell pepper, julienned; 1 yellow bell pepper, julienned; 1/2 onion, sliced

Servings: persons

1 cup all-purpose flour
2 tablespoons dried marjoram
2 tablespoons dried parsley
2 tablespoons paprika
1 tablespoon ground ginger
1/2 tablespoon ground black pepper
1/2 tablespoon kosher salt, plus extra for seasoning the fish
4 tablespoons vegetable oil
4 skinless red snapper fillets (about 5- to 6-ounces each)
4 soft rolls, split and griddled with butter
Scotch Bonnet Aioli, recipe follows
Escovitch Pickled Peppers, recipe follows
2 Scotch bonnet peppers
1/2 cup mayonnaise
1 small clove garlic, minced
Juice from 1/2 lemon
1 1/2 cups cider vinegar
1/3 cup granulated sugar
1 tablespoon honey
1 sprig tarragon
1 sprig thyme
5 black peppercorns
Pinch kosher salt
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 onion, sliced

1
Whisk together the flour, marjoram, parsley, paprika, ginger, pepper and salt in a shallow bowl.
2
Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
3
Season 2 of the red snapper fillets all over with salt, then dredge them in the seasoned flour.
4
Shake off any excess flour and place in the skillet.
5
Cook until golden brown on one side, 2 to 3 minutes, then flip and cook on the other side until cooked through, an additional 2 to 3 minutes.
6
Wipe out the pan and repeat with the remaining 2 fillets and oil.
7
Sandwich Build: Spread a thin layer of Scotch Bonnet Aioli on the bottom and top of your toasted roll.
8
Add the filet of snapper and finish with some Pickled Peppers.
9
Repeat with the remaining ingredients.
10
This dish can be served warm or cold.
11
Eat this beast of a sandwich like it may be your last.
12
Place the peppers in a small skillet and char them on all sides over medium-high heat, about 2 minutes.
13
Turn off the heat and let the peppers continue to soften in the pan.
14
When the peppers are cool enough to handle, wearing gloves, scrape out the seeds and then mince and scrape the peppers into a paste-like consistency.
15
Mix together the minced peppers, mayonnaise, garlic and lemon juice in a small bowl.
16
Combine the vinegar, sugar, honey, tarragon, thyme, peppercorns and salt in a small saucepan and bring to a boil.
17
Turn off the heat and add the bell peppers and onion.
18
Let cool to room temperature.

1381

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: 1 cup all-purpose flour, 2 tablespoons dried marjoram, 2 tablespoons dried parsley, 2 tablespoons paprika, and more.

Yes, Snapper Escovitch-Wich Pickled Peppers and Scotch Bonnet Aioli falls under the General 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.

That's it — enjoy your meal!

Snapper Escovitch-Wich Pickled Peppers and Scotch Bonnet Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions