For the Fish:

• 2 whole snapper (cleaned and scaled)
• 1 lime or lemon (for cleaning the fish)
• Chicken bouillon, to taste
• Creole seasoning, to taste
• All-purpose seasoning, to taste
• ¼ teaspoon black pepper
• 2 cups flour (for dredging)
• 2 cups oil (for frying)

For the Escovitch Sauce:

• 1 red onion, thinly sliced
• 2 scallions, chopped
• 1/3 of each bell pepper (red, green, yellow), thinly sliced
• 1 scotch bonnet pepper (or hot pepper of choice), sliced
• 10 pimento seeds
• 5–7 sprigs of thyme
• 1/3 cup white vinegar
• Parsley, chopped (for garnish)

Step 1: Clean & Season the Fish

1. 1Begin by cleaning 2 whole snapper using lime or lemon juice and patting them dry with a paper towel.
2. 2Generously season the fish with Caribbean green seasoning, Creole seasoning, all-purpose seasoning, salt, and black pepper to taste. (Pro-Tip: to marinate the fish use about 1 tbsp of green seasoning reasoning, 1/2 tsp creole seasoning plus salt + pepper to taste)
3. 3Cover and marinate the fish for at least 2 hours to allow the flavors to fully absorb.

Step 2: Flour & Fry the Fish

1. 1Lightly dredge the marinated fish in all-purpose flour to create a thin, crispy coating.
2. 2In a large skillet, heat 2 cups of oil over medium-high heat.
3. 3Once the oil is hot, carefully add the fish along with 3 sprigs of thyme and 5 pimento seeds for added flavor while frying.
4. 4Fry the snapper for about 4–6 minutes per side, or until the outside is golden brown and crispy.
5. 5Remove and place the fried fish on paper towels or parchment paper to drain excess oil. Set aside.

Step 3: Make the Escovitch Sauce

1. 1In a clean skillet, heat 2 tablespoons of oil over medium-high heat.
2. 2Sauté your sliced bell peppers (red, green, yellow), 1 red onion, 2 chopped scallions, 1 scotch bonnet pepper, remaining sprigs of thyme, and 5 pimento seeds for 8–10 minutes until fragrant but still slightly crisp.
3. 3Pour in ⅓ cup of white vinegar and season with chicken bouillon, a pinch of Creole seasoning, and ¼ teaspoon black pepper.
4. 4Allow the escovitch sauce to simmer for 3–4 minutes so the flavors meld together. This creates that signature escovitch fish sauce that brings the whole dish to life.

Step 4: Assemble & Serve

1. 1Spoon the hot escovitch sauce with pickled vegetables directly over each piece of fried fish.
2. 2Garnish with chopped parsley for a fresh finish.
3. 3Serve hot with festival, bammy, or even rice and peas for a true Caribbean experience.