Dinner

Escovitch Red Snapper with Charred Pineapple, Habanero Oil & Roasted Root Vegetables

Name: Escovitch Red Snapper with Charred Pineapple, Habanero Oil & Roasted Root Vegetables
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole red snapper, cleaned & gutted (about 1.25 lbs each); 3 tbsp neutral oil, divided; sea salt & black pepper; ½ pineapple, peeled & cut into ½-inch rings; 2 habanero peppers, thinly sliced; 1 medium carrot, cut into batons; 8 oz cassava root, cut into 2-inch batons; 2 small beets, peeled & cut into wedges; 1 tsp whole allspice berries; 2 whole cloves; 1 bay leaf; ⅓ cup apple cider vinegar; ¼ cup water; 1 tbsp brown sugar; 2 cloves garlic, smashed; fresh thyme sprigs; cilantro for garnish

A whole red snapper, scored and fried until the skin crackles like glass, then topped with the escovitch sauce—a bright, hot-and-sour mixture of vinegar, habanero, and pickling spice. Caramelized pineapple rounds and a glossy habanero-infused oil add sweetness and fire, with roasted cassava and beets underneath.

1139cal 121gprotein 93gcarbs 30gfat 18min prep 22min cook 2serves

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