Appetizer

Escovitch Red Snapper with Charred Poblano Oil & Crispy Garlic

Name: Escovitch Red Snapper with Charred Poblano Oil & Crispy Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 1 whole red snapper (2 to 2.5 lbs), cleaned and scaled, head on; For the escovitch:; 1 cup white vinegar; 1/2 cup water; 1 large carrot, julienned; 1 small onion, thinly sliced; 4 allspice berries; 3 whole cloves; 1 cinnamon stick (2-inch piece); 1 teaspoon black peppercorns; 1/2 scotch bonnet pepper, sliced; 3 tablespoons olive oil (divided); For the poblano oil:; 1 poblano pepper, charred and peeled; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 tablespoon lime juice; Sea salt & black pepper to taste; For serving:; 3 cloves garlic, very thinly sliced; 2 tablespoons olive oil; Fleur de sel for finishing; Fresh cilantro for garnish

A whole red snapper, scored and roasted until the skin crisps and flesh is tender, then dressed with a bright escovitch sauce (vinegar-based Caribbean pickle spice). Finished with a drizzle of charred poblano oil and a scatter of crispy garlic chips. Showstopping and deeply flavorful.

972calper serving 94gprotein 16gcarbs 55gfat 15min prep 30min 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