Chef's CornerDesiree Brassert

Jamaican Red Snapper Escovitch

Chef's corner headerA flavorsome combo of crispy fried fish topped with a sweet and spicy pickle.

For the Escovitch pickle

  • 1 red bell pepper, thinly sliced
  • 1 large white onion, thinly sliced
  • 1/2 small chayote, thinly sliced
  • 1 small carrot, thinly sliced
  • 5 cloves of garlic, minced
  • 1 to 2 scotch bonnet or Panamanian peppers, to taste, thinly sliced and seeds removed
  • 3/4 teaspoon of ground allspice
  • 10 sprigs of thyme, stems removed and coarsely chopped
  • 1 cup white vinegar
  • 1 tablespoon of sugar
  • 1 tablespoon of cooking oil


  1. Heat oil in a shallow pan and add peppers, chayote, carrots and onion.
  2. Fry for a few minutes and add garlic, scotch bonnet peppers. allspice, and thyme.
  3. Mix well and add the vinegar and sugar.
  4. Once dissolved remove from heat and allow to cool down and let flavors mellow.
  5. This can be done in advance and can be kept refrigerated for one week.

For the fish

  • 1 whole fresh caught red snapper or 2 lbs of boneless filet.
  • Salt, pepper
  • 1 teaspoon of lime juice
  • 1/2 cup of corn flour or masa rica
  • Oil for frying


  1. Clean the fish and season with salt, pepper and a little lime juice.
  2. Sprinkle with a small amount of corn flour or masa and fry in oil until crispy.
  3. Once done, remove and dry on paper towels.
  4. Finally, top the fish with the Escovitch pickle and serve with beachy reggae music.