Snapper Escovitch-Wich Pickled Peppers And Scotch Bonnet Aioli
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tbsps
Marjoram (dried)2 tbsps
Dried Parsley2 tbsps
Paprika1 tbsp
Ground Ginger1 tbsp
Ground Black Pepper4 tbsps
Vegetable Oil1 cup
Mayonnaise1 small
Garlic (clove, minced)1.5 cups
Cider Vinegar1 cup
Granulated Sugar1 tbsp
Honey1 sprig
Tarragon1 sprig
Thyme1 pinch
Kosher SaltDirections:
1
Whisk together the flour, marjoram, parsley, paprika, ginger, pepper and salt in a shallow bowl
2
Heat 2 tablespoons of the oil in a large skillet over medium-high heat
3
Season 2 of the red snapper fillets all over with salt, then dredge them in the seasoned flour
4
Shake off any excess flour and place in the skillet
5
Cook until golden brown on one side, 2 to 3 minutes, then flip and cook on the other side until cooked through, an additional 2 to 3 minutes
6
Wipe out the pan and repeat with the remaining 2 fillets and oil
7
Sandwich Build: Spread a thin layer of Scotch Bonnet Aioli on the bottom and top of your toasted roll
8
Add the filet of snapper and finish with some Pickled Peppers
9
Repeat with the remaining ingredients
10
This dish can be served warm or cold
11
Eat this beast of a sandwich like it may be your last
12
Place the peppers in a small skillet and char them on all sides over medium-high heat, about 2 minutes
13
Turn off the heat and let the peppers continue to soften in the pan
14
When the peppers are cool enough to handle, wearing gloves, scrape out the seeds and then mince and scrape the peppers into a paste-like consistency
15
Mix together the minced peppers, mayonnaise, garlic and lemon juice in a small bowl
16
Combine the vinegar, sugar, honey, tarragon, thyme, peppercorns and salt in a small saucepan and bring to a boil
17
Turn off the heat and add the bell peppers and onion
18
Let cool to room temperature