Oven Roasted Fish// Grilled Red Snapper with Escovitch Pickle

red snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia and catfish are more affordable and widely available alternatives.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with a milder flavor, while serrano peppers are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is cost-effective.

Scale and wash the red snapper with lime.

Make incisions in the fish for the marinade.

Mix salt, black pepper, smoked paprika, lemon pepper, garlic, cajun seasoning, jerk seasoning, and dried parsley with vegetable oil to create a wet paste.

Brush the spice mixture onto the fish, ensuring it's well coated.

Place the fish on a baking rack and roast in a preheated oven at 400 degrees for about 30 minutes.

In a pot, heat a tad bit of cooking oil and sauté chopped onions and garlic for a few seconds.

Add scotch bonnet peppers and pimento peppers for flavor and spice.

Mix in fresh thyme, okra, a tip of salt, black pepper, a splash of white vinegar, and a sprinkle of sugar.

Add carrots and cook for about three minutes, being careful not to overcook them.

After 30 minutes, remove the roasted fish from the oven and serve with the escovitch pickle sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary