30 & Vine: Roasted Red Snapper with Pickled Vegetables


I am a self-proclaimed “Southern girl in training”; however, casseroles, slow cooker meals, and dump cakes ain’t really my groove. On the days when my inner-Brooklyn girl needs a little comforting, I turn on my Bodega Blues playlist on Spotify and prepare more familiar dishes that I remind me of home…and this is how we got here. This is a light version of a beloved Jamaican dish, Escovitch Fish, which involves frying whole red snapper and topping with the delicious pickled veggies. For this recipe, I opted for filets, roasting instead of frying, and topping with the same delicious dressing that would be used for the traditional version. Hope you enjoy it as much I did.

Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Ready In: 30 minutes
Yields: 4 servings

4 (6 ounce each) red snapper filets, skin on
1 tablespoon olive oil
Salt & pepper, to taste

For the Pickled Vegetables:
3 tablespoons olive or coconut oil
3/4 cup vinegar
1 large carrot, peeled & julienned
3 small bell peppers (red, yellow, & orange); cored, seeded & julienned
1 small onion, julienned
1/2 teaspoon salt
1 1/2 teaspoon Scotch Bonnet hot pepper sauce {I used Grace brand}


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spray with non-stick cooking spray and set aside. Drizzle the olive oil over the fish and season with salt and pepper on both sides. Place the fish, skin-side down, onto the baking sheet and place in the oven. Bake until the snapper is cooked through, about 15 to 20 minutes.
  2. Meanwhile, to prepare the vegetables: Add the coconut or olive oil and vinegar to a medium saucepan and bring to a boil over medium-high heat. Add the carrots and continue to cook, reducing the heat to medium-low, for 1 minute.
  3. Add the remaining ingredients to the pan and cook, stirring occasionally,  until the vegetables are just tender, about 5 minutes.
  4. Once the fish is prepared, transfer to a serving dish and spoon the dressing on top.


Vine suggestion: Dry Riesling or Chardonnay

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