Step One: Clean & Season the Fish

1. Rub the seasoning mix all over the fish — inside, outside, and into the slits.
2. Rinse the red snapper with lemon or lime juice and cold water.
3. Pat each fish completely dry using paper towels.
4. Make 2–3 diagonal cuts on each side of the fish (not too deep).
5. In a small bowl, mix sea salt, pepper, paprika, garlic powder, onion powder, celery powder, and cumin.

Step Two: Fry the Snapper

1. Heat oil in a large frying pan over medium-high heat. You want about ½ inch depth of oil.
2. Add 6–8 pimento seeds and half of a scotch bonnet pepper to the oil.
3. Let the oil heat until it’s shimmering and aromatic but not smoking.
4. Carefully lay the seasoned fish into the pan away from you.
5. Fry each fish for 5 to 6 minutes per side or until the skin is crisp and golden.
6. When the snapper is done, remove the fish and place on paper towels to drain excess oil.
7. Turn off the heat and let the oil cool. Strain out the seeds and pepper pieces, and reserve ½ cup for the escovitch sauce.

Step Three: How to Make Jamaican Escovitch Sauce

1. In a clean skillet, heat the reserved frying oil over medium heat.
2. Add the sliced onions, grated carrots, bell peppers, more pimento seeds, and another whole or sliced scotch bonnet — depending on your heat tolerance.
3. Sauté lightly for 3 to 4 minutes, just until the veggies start to soften but still hold a bit of crunch.
4. Pour in the ½ cup vinegar. It should bubble just a bit. Let that whole mix simmer for about another 2 to 3 minutes so it becomes punchy, bright, and aromatic.
5. Add a little salt to balance it all out. If you like a touch of sweetness, a pinch of brown sugar can mellow the acidity just right.

Step Four: Serve & Enjoy

1. Pour the hot escovitch sauce and veggies directly over the fried snapper.
2. Let it rest for 10–20 minutes or cover and chill for a few hours (or overnight in the fridge) to serve cold later (classic style).