Snapper in Escabeche Recipe

Name: Snapper in Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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

Servings: persons

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

1
Sprinkle both sides of the fillets with salt and black pepper, and cut in half lengthwise.
2
Heat 1 tablespoon of the olive oil in a large nonstick saute pan over medium-high heat.
3
Lightly saute the fish on both sides for about 1 minute, making sure not to cook throughout.
4
Remove from the pan.
5
Add the remaining 1 tablespoon olive oil to the pan, and cook the garlic over medium heat until it just begins to color.
6
Add the shallots and bay leaves, and cook until the shallots are transparent, 4 to 5 minutes.
7
Add the peppers and cook until slightly limp, 5 to 6 minutes.
8
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.
9
Add the extra-virgin olive oil, peppercorns, cloves and some salt and remove from the heat.
10
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.
11
Repeat with layers of the remaining fish, sauce and vegetables.
12
Cover tightly, and refrigerate overnight before serving.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Snapper in Escabeche 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.

Snapper in Escabeche

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