Escovitch Fish Sliders

  • Yield : 4 to 6 servings
  • Cook Time : 35m
  • Ready In : 35m
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  • 4 or 5 allspice berries
  • 2 sprigs fresh thyme
  • 1 small Scotch bonnet or habanero chile, scored and left whole
  • 2 cloves garlic, 1 grated and 1 crushed
  • 1 tablespoon grated ginger
  • 1 teaspoon sugar
  • 1/2 cup malt vinegar
  • Kosher salt and freshly ground black pepper
  • 1 carrot, cut into matchsticks
  • 1 small red onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small yellow bell pepper, thinly sliced
  • 1/4 cup mayonnaise
  • 1 heaping tablespoon sweet chile sauce
  • Juice of 1/2 lime
  • 1 scallion, minced
  • 1 1/4 pounds skinless thick snapper fillets (about 3 fillets)
  • Vegetable oil, for brushing
  • One 12-ounce package (12 rolls) sweet dinner rolls, such as King's Hawaiian, split and lightly toasted


Step 1

In a small saucepan, combine the allspice, thyme, Scotch bonnet, grated garlic, ginger, sugar, vinegar, 1 teaspoon salt and 1/4 cup water. Bring to a simmer and cook until the sugar and salt are dissolved and the spices are fragrant, about 2 minutes. Transfer to a serving bowl, along with the carrots, red onions, red peppers and yellow peppers; toss to coat. Cover and refrigerate while you make the fish.

Step 2

Stir together the mayonnaise, sweet chile sauce, lime juice and scallions in a bowl. Set aside while you grill the fish.

Step 3

Preheat a grill pan over medium-high heat. Rub the snapper fillets all over with the crushed garlic clove; discard the garlic. Sprinkle the fillets with salt and a generous grinding of black pepper, then brush on all sides with oil. Brush the grill pan with oil. Grill the fish, turning once, until just cooked through, about 2 minutes per side. Remove to a cutting board and cut or break into pieces to fit the rolls.

Step 4

Spread the mayo mixture on the rolls. Remove and discard the Scotch bonnet and the thyme sprigs from the pickled pepper relish. Top the rolls with the fish, a pinch of the pickled vegetables and a sprinkle of the pickling liquid. Serve the sliders with the remaining mayo and pepper relish on the side.

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