Dinner

Escovitch Red Snapper with Pickled Vegetables & Cilantro-Lime Oil

Name: Escovitch Red Snapper with Pickled Vegetables & Cilantro-Lime Oil
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 2 servings
Ingredients: 2 whole red snappers (1 lb each), gutted, scaled & cleaned; 3 tbsp coconut oil, divided; Sea salt & black pepper; 1 large red onion, thinly sliced; 2 medium carrots, julienned; 1 scotch bonnet pepper, thinly sliced; ¾ cup apple cider vinegar; ¼ cup water; 2 tbsp coconut sugar; 1 tsp whole allspice berries; 4–5 garlic cloves, sliced; ½ cup fresh cilantro, packed; Juice & zest of 2 limes; ¼ cup mild olive oil

A whole red snapper, gutted and scored, roasted until the skin crackles and flesh turns pearl-white and tender. Crowned with a glossy, tangled nest of quick-pickled vegetables—sliced onion, carrot, and Scotch bonnet—that are both vinegary-bright and gently warming. Finished with a verdant cilantro-lime oil that pools at the plate's edge.

995cal 95gprotein 30gcarbs 54gfat 20min prep 28min cook 2serves

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