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Grilled Snapper with Jamaican Escovitch
By Eric Thomas
All natural Western Cherry Chips infuse a delicate smoky flavor in this recipe from Grillmaster Eric Thomas for Grilled Snapper with Jamaican Escovitch.
Ingredients:
8lb Red SnapperSeafood SeasoningEscovitch Pickling1-Red Bell Pepper1-Yellow Bell Pepper1-Orange Bell Pepper1/2 - Small Red Onion1/2 - Small White Onion1 Small Carrot6-8 - Pimento Berries (Whole)1 Cup - Coconut Vinegar or White Vinegar1-Tbsp - Salt3 Tbsp – Sugar
Directions:
- Starting with a clean and gutted fish, make sure to cut off all fins but leave the tail on. With a sharp knife score the fish on both sides to open up the flesh and season with your favorite seafood seasoning on both sides, making sure to rub the seasoning into the body of the fish.
- Place fresh thyme, scallions, and peppers in the cavity of the fish and spray both sides of the fish with nonstick cooking spray.
- Preheat a gas grill to about 300 degrees and place the Cherry wood chips in the smokebox and place over the far-left burner of the grill. Once the wood chips start to smoke, cut off all burners except the one on the far left and far right.
- Cut the heat down to low on the two burners that remain on and spray with nonstick cooking spray and place the fish directly on the grill in between the burners and slow roast for about 40 minutes. Adjust the time based on the size of the fish. Smaller fish will cook more quickly.
- 20 minutes into the cook, spray the fish with cooking spray and continue cooking until done.
- While the fish is cooking, julienne cut all peppers, onions, and carrots and place them to the side. In a skillet, add the vinegar, sugar, and salt and simmer until the sugar and salt break down. If you want the pickling sweeter, add more sugar. Add the cut vegetables, fresh thyme, and pimento berries to the skillet and cook on low heat for about five minutes until the vegetables are cooked but not mushy. They should still have some crunch. You can make this ahead of time.
- Once the fish is done, remove it from the grill and place it on a serving platter. Place the Escovitch Pickling down the center of the fish, making sure to pour the pickling into the cuts on the fish and serve hot!
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