Snapper Escabèche With Charred Scallions Recipes

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SNAPPER ESCABèCHE



Snapper Escabèche image

This is a grilled version of a classic Filipino dish. Skin-on snapper is grilled and finished with julienned vegetables and a quick sweet and sour sauce that's filled with island flavors. If you're not a fan of snapper, feel free to substitute it with any white meaty fish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons vegetable oil, plus more for brushing and for the grill
3 cloves garlic, minced
1 1-inch piece ginger, peeled and cut into thin matchsticks
1/2 cup coconut or rice wine vinegar
1/2 cup pineapple juice
3 tablespoons fish sauce
1/4 cup packed light brown sugar
1/2 cup ketchup
1 bunch scallions
2 red bell peppers, cut into quarters
Kosher salt and freshly ground pepper
4 4- to 5-ounce skin-on red snapper fillets
2 cups cooked jasmine rice

Steps:

  • Preheat a grill to medium high. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring, until softened, about 2 minutes. Whisk in the vinegar, pineapple juice, fish sauce, brown sugar and ketchup. Bring to a steady simmer and cook until reduced by almost half, about 10 minutes.
  • Meanwhile, combine the scallions and bell peppers in a medium bowl with the remaining 1 tablespoon vegetable oil. Season with salt and pepper and toss. Grill until well marked and tender, about 2 minutes per side for the scallions and 3 minutes per side for the peppers.
  • Score the skin side of the snapper fillets, making a few small slashes. Pat dry. Brush both sides of the fillets with vegetable oil and season with salt and pepper. Lightly oil the grill grates. Grill the fish skin-side down, covered, until it's cooked around the edges, 3 to 4 minutes. Flip and cook through, 3 to 4 more minutes.
  • Cut the scallions into 3-inch pieces and cut the peppers into 1/4-inch strips. Divide the vegetables and fish among plates. Pour some of the sauce on top and serve the rest on the side. Serve with the rice.

Nutrition Facts : Calories 508, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 45 milligrams, Sodium 1542 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 31 grams, Sugar 27 grams

CUBAN RED SNAPPER ESCABECHE



Cuban Red Snapper Escabeche image

This fish is marinaded and served with peppers, olives and capers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 16

6 six-to-eight-ounce red-snapper fillets, skins removed
Salt and freshly ground pepper
1/2 cup all-purpose flour
8 tablespoons olive oil
2 carrots, peeled and cut thinly into 2 1/2-inch-long pieces
2 ribs celery, strings removed, cut thinly on bias
3 small assorted-colored bell peppers, stemmed, seeded, and sliced lengthwise into 1/2-inch-thick strips
2 small red onions, peeled and sliced lengthwise into 1/2-inch-thick wedges
5 cloves garlic, peeled
1 tablespoon whole black peppercorns
1 small hot chile pepper, sliced in half lengthwise
6 fresh bay leaves
3/4 cup small green olives
2 tablespoons nonpareil capers, drained
Lime slices, for garnish (optional)
Cilantro, for garnish (optional)

Steps:

  • Cut fish fillets in half, and season with salt and pepper. Place the flour on a large plate. Dredge each fillet in the flour.
  • Heat 2 tablespoons olive oil in a large nonstick skillet set over medium-high heat. Add half of the fillets; saute until opaque and golden brown on bottoms, 2 to 3 minutes. Turn over, and cook other sides until golden brown, 2 to 3 minutes more. Transfer fish to a deep glass or ceramic dish, in a single layer, and set aside. Wipe out skillet, add 2 more tablespoons oil; cook remaining fillets.
  • Wipe out skillet, add the remaining 4 tablespoons oil, and place over medium heat. Add carrots, celery, bell peppers, onions, garlic, peppercorns, chile pepper, and bay leaves. Cook 3 minutes, without browning vegetables. Add vinegar, 2 1/2 cups water, olives, and capers. Raise heat to high; bring to a boil. Remove from heat; pour mixture over fish, covering fish completely (if fish is not completely covered, add one part water to one part vinegar until covered). Let stand until cool. Cover; refrigerate at least 24 hours or up to 3 days.
  • When ready to serve, let escabeche stand at room temperature 30 minutes. Divide the fish and vegetables among 12 plates; garnish with lime slices and cilantro, if desired.

ESCABECHE OF RED SNAPPER



Escabeche of Red Snapper image

Provided by Food Network

Categories     main-dish

Time 12h30m

Yield 6 servings

Number Of Ingredients 19

1/2 cup extra virgin olive oil
Six (6-ounce) red snapper fillets
3 large onions, sliced
1 1/2 tablespoons minced fresh coriander
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons saffron threads
1 1/2 tablespoons green peppercorns
Zest of 2 oranges
1 teaspoon minced garlic
2 red bell peppers, cored, seeded and sliced
2 orange bell peppers, cored, seeded and sliced
2 yellow bell peppers, cored, seeded and sliced
2 green bell peppers, cored, seeded and sliced
3/4 cup dry white wine
Juice of 1 orange
Juice of 1 lemon
6 plum tomatoes, peeled, seeded and cubed
Salt and pepper
1/2 pound mussels, scrubbed well and steamed, for garnish, if desired

Steps:

  • In a large skillet heat 3 tablespoons of the oil over moderately high heat until it is hot, add the fillets, skin side down, and cook them for 4 minutes, or until the skin is very crisp. Turn the fillets and cook them for 2 minutes more.
  • In another large skillet cook the onion in the remaining oil over moderately high heat, stirring, for 2 minutes. Add the fresh coriander, coriander seeds, saffron, green peppercorns, orange zest, garlic and bell peppers and cook the mixture, stirring occasionally, for 7 minutes. Add the wine and the orange and lemon juice and tomatoes and cook the mixture with the salt and pepper.
  • Transfer the fish to a large glass or ceramic dish, cover it with the vegetable mixture and chill it, covered, overnight.
  • Before serving, let the fish stand in a cool place for 1 1/2 hours. Garnish each serving with two of the steamed mussels, if desired.

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