America’s Favorite Saltwater Fish - Catch, Clean and Cook

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing similar richness.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without alcohol.

Catch a 20-25 pound red snapper off the coast.

Fillet the snapper using a flexible bubble blade and a stiff dowstrum fillet knife.

Make a cut at the top of the spine, two inches beyond the dorsal fin, and follow the dorsal fin down to the backbone.

Peel the meat away from the backbone, carefully trimming around the rib cage.

Continue to shave away the meat, making a lateral cut down the belly to the tail, leaving the skin attached for easier filleting.

Rinse the fillets to remove any slime.

Prepare the escovitch pickle by slicing the onion, bell peppers, and carrot thinly.

In a saucepan, combine vinegar, water, sugar, and allspice; bring to a simmer over medium heat.

Add the sliced vegetables and scotch bonnet pepper to the simmering liquid; cook for 2-3 minutes until slightly softened.

Remove the escovitch pickle from heat and let it cool to room temperature.

Grill the filleted snapper on a preheated grill for 5-7 minutes on each side until the flesh is opaque and flakes easily.

Serve the grilled snapper topped with the escovitch pickle and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens