Pan-Seared Escovitch Snapper with Festival Dumplings and Pickled Vegetables

Pan-Seared Escovitch Snapper with Festival Dumplings and Pickled Vegetables

Crispy pan-seared snapper fillets drizzled with a tangy, spicy vinegar-based sauce featuring bell peppers and carrots, served alongside sweet, fried festival dumplings.

Dietary

Tags

Ingredients

Instructions

  1. Season the 4 snapper fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dredge the fillets in 1/2 cup all-purpose flour, shaking off excess.
  2. In a large skillet, heat 2 cups vegetable oil over medium-high heat. Carefully add the fish fillets to the hot oil and fry for 3-5 minutes per side, or until golden brown and cooked through. Remove fish from skillet and place on a wire rack set over paper towels to drain excess oil. Set aside.
  3. Carefully drain all but 1 tablespoon of oil from the skillet. Reduce heat to medium. Add the 1 red bell pepper, 1 yellow bell pepper, 1 small carrot, and 0.5 medium yellow onion. Sauté for 3-4 minutes until slightly softened.
  4. Add the 3/4 cup white vinegar, 1 tablespoon brown sugar, 2-3 pimento berries, 2 sprigs fresh thyme, and 1 small Scotch bonnet pepper to the skillet with the vegetables. Bring to a gentle simmer and cook for 2-3 minutes, just until vegetables are tender-crisp. Remove from heat and set aside.
  5. For the festival dumplings: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup yellow cornmeal, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  6. Gradually add 3/4 cup water, mixing until a soft dough forms. Knead lightly for 1-2 minutes. Divide the dough into 8 equal pieces and shape each into an elongated oval or 'cigar' shape.
  7. In a separate pot, heat additional vegetable oil (about 2 cups if not reusing from fish) to 350°F (175°C). Fry the festival dumplings in batches for 3-5 minutes, turning occasionally, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
  8. To serve, place a fried snapper fillet on each plate. Spoon the warm escovitch pickled vegetables and sauce over the fish. Serve immediately with the freshly fried festival dumplings.

Notes

For those sensitive to heat, you can omit the Scotch bonnet pepper. Ensure your oil is at the right temperature for frying both the fish and the festival to achieve optimal crispness and avoid oiliness.

Nutrition (per serving)