Food Recipes Dinner Snapper Escovitch 5.0 (3) 3 Reviews F&W Best New Chef 2017 Nina Compton, of Compère Lapin in New Orleans, makes the most delicious version of Jamaican escovitch, combining the classic crispy pan-fried fish with a sweet and spicy pepper sauce. By Nina Compton Nina Compton A 2017 F&W Best New Chef and winner of the 2018 James Beard Award for Best Chef: South, Nina Compton is chef/owner of award-winning restaurant Compère Lapin and Bywater American Bistro (BABs) in New Orleans. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Bobby Fisher Total Time: 50 mins Yield: 4 Ingredients 2 teaspoons paprika 1 teaspoon ground cumin Sea salt Pepper Four 1-pound whole red or yellowtail snappers, cleaned Canola oil, for frying 2 Scotch Bonnet or habanero chiles—1 halved lengthwise and 1 stemmed, seeded and minced 3 red and yellow bell peppers—stemmed, seeded and cut into 1/4-inch strips 1 large white onion, halved and thinly sliced 1 carrot, cut into julienne 1 garlic clove, crushed 5 allspice berries 1/4 teaspoon celery seeds 1/2 cup unseasoned rice vinegar Cilantro leaves, for garnish Directions In a small bowl, mix the paprika with the cumin, 1 tablespoon of salt and 2 teaspoons of pepper. Using a small, sharp knife, make 3 to 4 shallow slashes on both sides of each fish. Season the fish inside the cavity and all over the outside with the spice mixture, rubbing it into the slashes. Line a large baking sheet with paper towels. In a very large skillet, heat 1/2 inch of oil until shimmering. Add half of the halved chile and 2 of the fish to the skillet. Cook over moderately high heat until browned and crisp on the bottom, 4 to 5 minutes. Using a large, thin spatula, carefully flip the fish and cook until browned and crisp on the other side, 4 to 5 minutes more. Transfer to the prepared baking sheet to drain. Repeat with the remaining halved chile and fish. Pour off all but 1/2 cup of the oil from the skillet; discard the chile. Add the bell peppers, onion, carrot, garlic, allspice, celery seeds, the minced chile and a generous pinch of salt and pepper. Cook over moderate heat, stirring occasionally, until just softened, 5 minutes. Add the vinegar. Cook, stirring occasionally, until the vegetables are tender, 5 minutes more. Season with salt and pepper. Transfer half of the pepper mixture to a blender and puree until smooth. Spread the puree on a platter and arrange the fish on top. Spoon the remaining pepper mixture over the fish, garnish with cilantro and serve right away. Originally appeared: July 2017 Rate It Print