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Snapper escovitch lettuce wraps by Chef Millie Peartree

Snapper Escovitch Lettuce Wraps by Millie Peartree

5
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
4
Difficulty
Easy
This light yet filling fish recipe is packed with lean protein and fiber-rich veggies. Though we serve the fish mixture in lettuce wraps, you can also serve it over brown rice, cauliflower rice, or in tortillas. The vegetable sauce can be made up to 2 days before use.

Ingredients

Uncooked snapper

2 pound(s), red variety

Olive oil

¼ cup(s), divided

Jarred minced garlic

4 tsp, divided

Kosher salt

2 tsp, divided

Black pepper

1 tsp

Paprika

1 tsp

Bay leaf

1 leaf/leaves

Fresh ginger

½ tsp, freshly grated

Uncooked onion

1 medium, yellow-variety, thinly sliced

Carrots

1 medium, julienned

Red bell pepper

½ medium, thinly sliced

Yellow bell pepper

½ medium, thinly sliced

Fresh thyme

2 sprig(s)

Sugar

1 Tbsp

Worcestershire sauce

1 tsp

Cayenne pepper

½ tsp, or 1 pierced Scotch bonnet pepper or serrano chile

Ground allspice

½ tsp, Jamaican-variety

Malt vinegar

¾ cup(s), or red wine vinegar

Lettuce

8 leaf/leaves, large

Instructions

  1. Preheat oven to 450°F. Rinse fish under cold water; pat dry. Score fish in 3 to 4 places on each side; place on a parchment-lined sheet pan.
  2. In a small bowl, combine 2 tbsp oil with 3 tsp (1 tbsp) minced garlic, 1 ½ tsp salt, pepper and paprika; rub all over fish and into slits. Bake fish until opaque, 15 to 20 minutes. Remove fish skin, if desired; flake fish with a fork.
  3. Meanwhile, in a large saucepan over medium heat, heat remaining 2 tbsp oil. Add bay leaf, remaining 1 tsp garlic, and ginger; saute until garlic is golden and fragrant, being careful not to burn garlic, about 1 minute. Then add onion, carrot, bell peppers, thyme, sugar, Worcestershire sauce, cayenne (or chile), and allspice; cook, stirring, 3 minutes. Stir in vinegar and season with remaining ½ tsp salt; simmer 2 minutes until vegetables are tender. Discard bay leaves and thyme sprig; remove from heat.
  4. To serve, top each lettuce leaf with 3 oz (about 1/2 cup) fish and rounded ¼ cup vegetable mixture.
  5. Serving size: 2 stuffed lettuce leaves

Notes

Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.

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