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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Escabeche of Red Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions