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Spicy Grilled Snapper Escovitch with Grilled Vegetables

Spicy Grilled Snapper Escovitch with Grilled Vegetables
Total Time:
about 1 hour


1 lb whole red snapper
5 cloves garlic, coarsely chopped
1 lime, for juice
1 large habanero pepper
1 small white onion
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon pepper, divided
4 sprigs thyme
1/4 cup olive oil
6 green onions
Fresh pineapple


  1. Remove scales and side fins from fish, if needed. Chop garlic; squeeze lime for juice (2 tablespoons). Slice habanero (removing seeds and membrane if desired) into rings (4 tablespoons). Slice onion (1/2 cup). Season inside cavity of fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then stuff cavity with garlic, thyme, and 1 tablespoon habanero rings. Coat outside of fish with oil, lime juice, and remaining 1 teaspoon salt and 1/4 teaspoon pepper; wash hands. Chill fish 20 minutes.
  2. Preheat grill (or grill pan) on high. Place fish on grill; cook 12–15 minutes, flipping halfway through cook time, and until 145°F (and opaque and separates easily). Grill green onions and remaining habanero slices and onions 5–7 minutes, until vegetables slightly charred and wilted.
  3. Transfer fish to serving platter and squeeze fresh pineapple juice over top (remove thyme sprigs before serving). Serve fish with grilled vegetables.
Note: Be careful of fish bones when consuming.

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Nutritional Information

CALORIES (per 1/2 recipe) 500kcal; FAT 30.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 1630mg; CARB 13g; FIBER 3.00g; SUGARS 5g; PROTEIN 47g; CALC 10%; VIT A 0%; VIT C 0%; IRON 10%

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