Escovitch Snapper

Ingredients

• Vegetable oil, for deep-frying
• 1 whole snapper
• 2 tablespoons Ena's Seafood Spice Rub, recipe follows
• Batter, for coating fish, optional
• Escovitch dressing, for serving, recipe follows
• Ena's Seafood Spice Rub:
• 2 tablespoons ground pimento seed (allspice)
• 1 tablespoon adobo powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/2 tablespoon cayenne
• 1 tablespoon sea salt
• 2 tablespoons ground black pepper
• 1 tablespoon ground white pepper
• 2 to 3 teaspoons extra-virgin olive oil
• Escovitch Dressing:
• 1 cup white vinegar
• 1 tablespoon sugar
• 6 to 8 pimento seeds (allspice)
• Sea salt
• 1 ounce carrot, shaved or julienned
• 1 ounce sweet white or red onion, sliced
• 4 to 5 Scotch Bonnet peppers, chopped
• 1 sprig fresh thyme

Instructions

1. 1

   Cooks Note:: If using batter for the fish, you can add the spice rub to the batter. If time permits, marinate the fish at least an hour for a whole fish, less for filets (depending on size and cut). Escovitch is a staple in Caribbean homes. The recipe varies from region to region and family to family. It is usually bottled in a mason jar or other creative vessel and used as a dip or sprinkled on roasted, fried or steamed seafood.

2. 2

   Heat the oil in a deep-fryer or cast-iron skillet to 177 degrees C.

3. 3

   Score the fish on both sides with a knife. Sprinkle inside and out with the Seafood Spice Rub. Coat in batter if using (see Cook's Note).

4. 4

   Fry the fish until the skin, or batter, is crispy, 10 to 12 minutes.

5. 5

   Serve with Escovitch Dressing

6. 6

   For the Seafood Spice Rub:: In a food processor, pulse together the pimento seeds, adobo, paprika, garlic powder, onion powder, cayenne, salt, black pepper and white pepper. Add the olive oil and process until the mixture has a deep red color, about 45 seconds.

7. 7

   For the Escovitch Dressing: Combine the vinegar and 3 cups water in a saucepan. Add the sugar, pimento seeds and 1 tablespoon salt. Bring to a boil and cook for 5 minutes. Add the carrots, onions, peppers and thyme. Remove the pan from the heat and let the vegetables cook slightly in the hot liquid (they should still be firm).