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Spicy Grilled Snapper Escovitch with Grilled Vegetables
Recipes
Spicy Grilled Snapper Escovitch with Grilled Vegetables
2 servings
about 1 hour total

Ingredients

  • 1 lb whole red snapper
  • 5 cloves garlic, coarsely chopped
  • 1 lime, for juice
  • 1 large habanero pepper
  • 1 small white onion
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon pepper, divided
  • 4 sprigs thyme
  • ¼ cup olive oil
  • 6 green onions
  • Fresh pineapple

Steps

    1. Remove scales and side fins from fish, if needed. Chop garlic; squeeze lime for juice (2 tablespoons). Slice habanero (removing seeds and membrane if desired) into rings (4 tablespoons). Slice onion (½ cup). Season inside cavity of fish with ½ teaspoon salt and ¼ teaspoon pepper, then stuff cavity with garlic, thyme, and 1 tablespoon habanero rings. Coat outside of fish with oil, lime juice, and remaining 1 teaspoon salt and ¼ teaspoon pepper; wash hands. Chill fish 20 minutes.
    2. Preheat grill (or grill pan) on high. Place fish on grill; cook 12–15 minutes, flipping halfway through cook time, and until 145°F (and opaque and separates easily). Grill green onions and remaining habanero slices and onions 5–7 minutes, until vegetables slightly charred and wilted.
    3. Transfer fish to serving platter and squeeze fresh pineapple juice over top (remove thyme sprigs before serving). Serve fish with grilled vegetables.
    Note: Be careful of fish bones when consuming.

Amount per ½ recipe serving: Calories 500, Total Fat 30g, Sat Fat 4.5g, Trans Fat 0g, Chol 85mg, Sodium 1630mg, Total Carb 13g, Fiber 3g, Sugars 5g, Protein 47g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 10%