Escabeche of Red Snapper Recipe

Name: Escabeche of Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
Turn the fillets and cook them for 2 minutes more.
3
In another large skillet cook the onion in the remaining oil over moderately high heat, stirring, for 2 minutes.
4
Add the fresh coriander, coriander seeds, saffron, green peppercorns, orange zest, garlic and bell peppers and cook the mixture, stirring occasionally, for 7 minutes.
5
Add the wine and the orange and lemon juice and tomatoes and cook the mixture with the salt and pepper.
6
Transfer the fish to a large glass or ceramic dish, cover it with the vegetable mixture and chill it, covered, overnight.
7
Before serving, let the fish stand in a cool place for 1 1/2 hours.
8
Garnish each serving with two of the steamed mussels, if desired

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, Six (6-ounce) red snapper fillets, 3 large onions, sliced, 1 1/2 tablespoons minced fresh coriander, and more.

Yes, Escabeche of Red Snapper falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Escabeche of Red Snapper

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