Snapper Escabeche With Charred Scallions Recipes

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SNAPPER ESCABèCHE WITH CHARRED SCALLIONS



Snapper Escabèche with Charred Scallions image

Escabeche is a Mediterranean preparation for fish involving marinade of olive oil and shallots.

Provided by Alison Roman

Categories     Kid-Friendly     Dinner     Snapper     Spring     Summer     Grill/Barbecue     Healthy     Low Cholesterol     Green Onion/Scallion     Bon Appétit     Small Plates

Number Of Ingredients 8

8 tablespoons olive oil, divided, plus more for grill
1/2 small red onion, thinly sliced
1/4 cup white wine vinegar
Kosher salt, freshly ground pepper
0 freshly ground pepper
4 (6-ounce) skin-on snapper fillets
1 bunch scallions
Parsley leaves with tender stems (for serving)

Steps:

  • Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 tablespoons oil in a small bowl; season with salt and pepper. Set marinade aside.
  • Rub snapper all over with 1 tablespoon oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4-6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish.
  • Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
  • Meanwhile, toss scallions on a baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool; coarsely chop.
  • To serve, spoon marinade over snapper and top with scallions and parsley.
  • Do Ahead
  • Snapper can be marinated 2 hours ahead. Cover and chill.

SNAPPER IN ESCABECHE



Snapper in Escabeche image

Provided by Food Network

Categories     main-dish

Time 12h35m

Yield 6 servings

Number Of Ingredients 13

6 red snapper fillets (about 2 pounds total), skin removed
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, thinly sliced
6 large shallots, sliced
2 dried bay leaves
3 bell peppers, preferably 1 yellow, 1 red, and 1 orange, seeded and cut into thin strips
1 cup dry white wine
2/3 cup sherry vinegar
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed black peppercorns
2 whole cloves
1/2 cup loosely packed fresh flat-leaf parsley

Steps:

  • Sprinkle both sides of the fillets with salt and black pepper, and cut in half lengthwise. Heat 1 tablespoon of the olive oil in a large nonstick saute pan over medium-high heat. Lightly saute the fish on both sides for about 1 minute, making sure not to cook throughout. Remove from the pan.
  • Add the remaining 1 tablespoon olive oil to the pan, and cook the garlic over medium heat until it just begins to color. Add the shallots and bay leaves, and cook until the shallots are transparent, 4 to 5 minutes. Add the peppers and cook until slightly limp, 5 to 6 minutes.
  • Pour in the wine and vinegar and bring to a boil over high heat, and then reduce the heat and simmer for a minute or two. Add the extra-virgin olive oil, peppercorns, cloves and some salt and remove from the heat.
  • Place one layer of fish in the bottom of a large bowl, and spoon some of the shallots, peppers and sauce over it as a marinade. Repeat with layers of the remaining fish, sauce and vegetables. Cover tightly, and refrigerate overnight before serving.

SNAPPER ESCABECHE WITH CHARRED SCALLIONS



SNAPPER ESCABECHE WITH CHARRED SCALLIONS image

Yield 4

Number Of Ingredients 7

8 tablespoons olive oil, divided, plus more for grill
½ small red onion, thinly sliced
¼ cup white wine vinegar
Kosher salt and freshly ground black pepper
4 6-ounce skin-on snapper fillets
1 bunch scallions
Parsley leaves with tender stems (for serving)

Steps:

  • Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 Tbsp. oil in a small bowl; season with salt and pepper. Set marinade aside. Rub snapper all over with 1 Tbsp. oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4–6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish. Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be). Meanwhile, toss scallions on a baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool; coarsely chop. To serve, spoon marinade over snapper and top with scallions and parsley. Do Ahead: Snapper can be marinated 2 hours ahead. Cover and chill.

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  • Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 Tbsp. oil in a small bowl; season with salt and pepper. Set marinade aside.
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