Escovitch Snapper
Escovitch Snapper is a vibrant Jamaican dish where whole red snapper is fried until crispy and then topped with a tangy, spicy pickled vegetable medley. The signature 'escovitch' sauce typically includes onions, carrots, bell peppers, and Scotch bonnet peppers, all simmered in a vinegar-based brine. It's a staple of Jamaican cuisine, often served as a main course.
🍽️ Nutrition at a glance
This dish is a good source of high-quality protein from the fish, with the pickled vegetables adding fiber and vitamins. The frying process adds fat, and the overall calorie count per serving is moderate, typically ranging from 400-600 calories depending on portion size and oil used.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 30 g |
| Carbs | 12 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Potassium | 450 mg |
| Phosphorus | 300 mg |
| Vitamin D | 2.5 mcg |
| Vitamin B12 | 2.8 mcg |
| Selenium | 40 mcg |
| Omega-3 (EPA+DHA) | 0.5 g |
| Vitamin C | 15 mg |
| Iron | 1.2 mg |
Per 1 fillet (150 g) · estimated, varies by recipe
💡 What's interesting
The escovitch method is a culinary legacy of Spanish and Portuguese influence in the Caribbean, using vinegar and spices as a preservation technique that evolved into a beloved flavor profile. Nutritionally, the vinegar-based topping can aid digestion and adds a low-calorie, flavor-packed punch to the protein-rich fish.
