Hibiscus-and-Mezcal-Cured Snapper Recipe

Name: Hibiscus-and-Mezcal-Cured Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon poppy seeds; 1/2 cup dried hibiscus flowers (see Note); 1 cup boiling water; 1/4 cup mezcal; 2 tablespoons kosher salt; 2 tablespoons light brown sugar; Finely grated zest of 1/2 grapefruit; Finely grated zest of 1 lime; Six 4-ounce skinless red snapper fillets, 3/4 inch thick; 1 large, ripe passion fruit, halved (see Note); 1 tablespoon fresh lime juice; 1 medium shallot, minced; 2 teaspoons Asian fish sauce; European cucumberspeeled, seeded and cut into a julienne; 1/4 cup chopped cilantro

Servings: persons

1/2 tablespoon poppy seeds
1/2 cup dried hibiscus flowers (see Note)
1 cup boiling water
1/4 cup mezcal
2 tablespoons kosher salt
2 tablespoons light brown sugar
Finely grated zest of 1/2 grapefruit
Finely grated zest of 1 lime
Six 4-ounce skinless red snapper fillets, 3/4 inch thick
1 large, ripe passion fruit, halved (see Note)
1 tablespoon fresh lime juice
1 medium shallot, minced
2 teaspoons Asian fish sauce
European cucumberspeeled, seeded and cut into a julienne
1/4 cup chopped cilantro

1
In a medium skillet, toast the poppy seeds over high heat, stirring, until they smell slightly nutty, about 2 minutes.
2
In a heatproof bowl, cover the hibiscus flowers with the boiling water and let steep for 1 hour.
3
Strain into a bowl.
4
Add the mezcal to the hibiscus liquid along with the salt, brown sugar and grapefruit and lime zests.
5
Put the snapper fillets in a large, resealable plastic bag and add the hibiscus liquid.
6
Refrigerate, turning the fish often, until red and lightly cured, about 45 minutes.
7
Meanwhile, scoop the passion fruit pulp and seeds into a large bowl and add the lime juice, shallot and fish sauce.
8
Add the cucumbers and cilantro to the bowl and toss well.
9
Using a sharp knife, thinly slice the fillets and fan the slices out on plates.
10
Arrange the cucumber salad alongside.
11
Sprinkle the salad with the toasted poppy seeds and serve.

563

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 15 ingredients. The key ingredients include: 1/2 tablespoon poppy seeds, 1/2 cup dried hibiscus flowers (see Note), 1 cup boiling water, 1/4 cup mezcal, and more.

Yes, Hibiscus-and-Mezcal-Cured Snapper falls under the Seafood 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.

Hibiscus-and-Mezcal-Cured Snapper

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