Taste of the Town: Red Snapper Escovitch  

On the latest episode of Taste of the Town, host Marjorie Wordlaw is cooking some Escovitch fish, a red snapper mixed with onions and peppers.   

Taking a spin on the classic Jamaican dish, Wordlaw infuses some Dominican flavor into the meal to make it her own.   


Red Snapper Escovitch 


2 whole red snappers, 1 – 1 ½ pounds each 

3 bell peppers, green, yellow and red, cut into strips 

1 bunch green onions, sliced 

2 jalapeno peppers, diced 

1 bunch cilantro, rinsed and chopped 

4 garlic cloves, finely grated (2 teaspoons) 

1 small piece ginger, finely grated (2 teaspoons) 

2 lemons 

2 limes 

1 tablespoon white vinegar (may use malt or apple cider) 

1 ½ tablespoon butter 

½ cup cooking oil, divided 

2 tablespoons garlic powder (more if needed) 

2 tablespoons complete seasoning powder (more if needed) 

2 tablespoons oregano 

1 ½ packs of Sazon Goya with Cilantro  

Salt and Pepper 


  1. Preheat oven to 400°.  
  2. Rinse and dry fish, then cut cavity to open more.  Make 3 slits on each side of fish, about an inch apart.  Squeeze lemon juice all over fish, inside the cavity and the slits.  
  3. In a small bowl combine 1 teaspoon of the garlic and 1 teaspoon of the ginger, 1 tablespoon of the diced jalapenos, 2 tablespoons of the chopped cilantro, 2 tablespoons of the green onions and stir together.  
  4. Using your dry seasonings, sprinkle all over the fish including head, tail, inside the cavity and slits, then put the combined mixture inside each of the slits stuffing well.  
  5. Heat two large skillets with ¼ oil in each on medium-high heat and carefully place one fish in each, cooking about 3 – 4 minutes per side.  If pans seem too hot, lower heat to medium.  
  6. Carefully remove from skillets and place on a large sheet pan.  In one of the skillets, with small amount of remaining oil, on medium-low heat, add the garlic and ginger and stir, careful not to burn the garlic.  
  7. Add the remaining vegetables and butter, increasing heat to medium and season with complete seasoning powder and oregano powder.  Squeeze juice of one lime and add the vinegar.  
  8. Stir for a couple of minutes then pour over fish and bake in oven for 5-7 minutes.  Check for doneness, depending on size of your fish, don’t overcook.   

Garnish with lime wedges and serve with steamed rice.  Serves 2 – 4 

RELATED: Taste of the Town: Sausage and Bacon Frittata, Apple Dutch Baby 

Taste of the Town airs on BNC Saturdays and Sundays at 10 a.m. ET. 

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