Dinner

Escovitch Red Snapper with Charred Okra & Lime Pickle

Name: Escovitch Red Snapper with Charred Okra & Lime Pickle
Prep time: 8 min
Cook time: 16 min
Total time: 24 min
Yield: 2 servings
Ingredients: 2 whole red snapper (1–1.5 lbs each), cleaned & scaled; 4 tablespoons neutral oil; 1/2 cup all-purpose flour (or cornstarch for GF); 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; sea salt & black pepper; 1 cup okra, fresh or frozen, sliced 1/2-inch thick; 1 red bell pepper, thinly sliced; 1 small red onion, thinly sliced; 2 scotch bonnet peppers (or habanero), sliced thin & deseeded for less heat; 1/2 cup white vinegar; 1/4 cup water; 2 tablespoons honey; 3 limes, sliced into thin rounds; 4 sprigs fresh thyme

Golden-skinned red snapper, whole and fried until crispy, crowned with a bright pickled slaw of peppers, onions, and okra. Escovitch—the Caribbean's answer to classic vinegar ceviche, hot and tangy and utterly addictive.

1431cal per serving 191gprotein 66gcarbs 41gfat 8min prep 16min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this