• In a small bowl, combine all of the seasoning ingredients and mix to combine.
• The red snapper should be cleaned and scaled. Rinse the fish a briefly under some cold water, then place on a large cutting board.
• Next, cut 3 slits into the flesh of the snapper on both sides of the fish. Rub some of the seafood seasoning into the slits and then rub additional seasoning on the inside and outside of the fish.

Escovitch Sauce

• Heat 2 tablespoons of olive oil in a skillet or cast-iron pan over medium heat. Sauté the Scotch Bonnet, garlic, and allspice for 2 minutes
• Add the julienned onion, carrot, and peppers to the pan and cook for about 3 minutes.
• Finally, add all of the remaining escovitch ingredients. Bring to a boil then reduce the heat and simmer for 5 minutes. Remove the pan from the heat and reserve while you cook the fish.

Frying the Fish

• Heat about 1 inch of oil in a deep skillet, over medium heat, or between 350-360 degrees.
• Fry each of the whole fish for about 5-7 minutes per side, or when the internal temperature of the fish is about 140 degrees.
• Remove to a towel lined dish while you fry the remaining snapper.

Grilling the Whole Red Snapper

• Heat your grill to 400 degrees, and make sure your grill grates are well oiled.
• Grill the fish for about 15-20 minutes, flipping every 5 minutes. Remove when the snapper reaches and internal temperature of 140 degrees.

Serving the Red Snapper Escovitch

• Top the Caribbean Red Snapper with the escovitch sauce. Serve with your favorite sides like rice of grilled vegetables.