Crab-Stuffed Red Snapper Escovitch Style | Culture Kitchen

Instructions

Ingredients:

• 1 whole red snapper (about 2-3 pounds), scaled and cleaned
• 2 cups lump crab meat
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 fresh lemon

For the Escovitch Sauce:

• ½ cup white vinegar
• ¼ cup water
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 small onion, thinly sliced
• 1 carrot, julienned
• 1 bell pepper, thinly sliced
• 2 Scotch bonnet peppers, thinly sliced (optional, for extra heat)

Method:

1. Preheat your oven to 350°F .
2. In a bowl, mix together the lump crab meat, chopped onion, bell pepper, minced garlic, thyme, parsley, smoked paprika, cumin, salt, and pepper, and set aside.
3. Make a slit along the belly of the red snapper, cutting almost to the bone, to create a pocket for stuffing. Stuff the crab mixture into the cavity of the fish.
4. Rub the outside of the red snapper with olive oil, salt, and pepper, squeeze the juice of ½ a lemon over the fish, and set aside.
5. Next, prepare the escovitch sauce and vegetables. Take a large oven safe skillet and place on medium high heat, combine the white vinegar, water, sugar, and salt. Bring to a boil, then reduce the heat and simmer for 2-4 minutes, next add in the sliced onion, carrots, bell pepper, and Scotch bonnet peppers (optional ). Sauté for 2-3 minutes, until the vegetables are slightly softened. Lay the whole red snapper into the marinade and vegetable mixture, and place in the oven and bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Once the stuffed red snapper is cooked, remove it from the oven and serve along with the vegetables. Drizzle additional juices and sauce from the pan on top of the fish.