Spicy Snapper Escabèche Recipe

Name: Spicy Snapper Escabèche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 cups white wine vinegar; 3/4 cup sugar; 10 large sprigs fresh thyme; 3 tablespoons crushed allspice; 5 medium carrots, thinly sliced; 4 large garlic cloves, minced; 4 to 6 Scotch bonnet chiles, halved and seeded; Kosher salt; 6 large celery ribs, peeled and sliced crosswise; 2 red bell peppers, thinly sliced; 2 red onions, thinly sliced; 2 medium zucchini, halved lengthwise and sliced crosswise; Vegetable oil, for frying; Twenty 6-ounce firm white fish fillets with skin, such as Chilean sea bass or red snapper; Freshly ground pepper

Servings: persons

3 3/4 cups white wine vinegar
3/4 cup sugar
10 large sprigs fresh thyme
3 tablespoons crushed allspice
5 medium carrots, thinly sliced
4 large garlic cloves, minced
4 to 6 Scotch bonnet chiles, halved and seeded
Kosher salt
6 large celery ribs, peeled and sliced crosswise
2 red bell peppers, thinly sliced
2 red onions, thinly sliced
2 medium zucchini, halved lengthwise and sliced crosswise
Vegetable oil, for frying
Twenty 6-ounce firm white fish fillets with skin, such as Chilean sea bass or red snapper
Freshly ground pepper

1
In a large nonreactive saucepan, simmer the first 7 ingredients with 6 tablespoons of salt and 1/4 cup of water for 5 minutes. Cover, remove from the heat and let stand for 20 minutes. Add the celery, bell peppers, onions and zucchini.
2
Meanwhile, in each of 2 large skillets, heat 1/4 inch of oil. Season the fish fillets with salt and pepper. Add the fillets in batches, skin side down, and cook over high heat until browned on 1 side, about 8 minutes. Turn the fish and cook until done, about 4 minutes. Reduce the heat if the oil gets too hot.
3
Divide the marinade and the fillets, skin side up, between 2 large deep platters. Scatter the vegetables around the fish. Set aside at room temperature to marinate for at least 1 hour and up to 6 hours. Serve at room temperature.

694

kcal

Calories

Fat

154

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 15 ingredients. The key ingredients include: 3 3/4 cups white wine vinegar, 3/4 cup sugar, 10 large sprigs fresh thyme, 3 tablespoons crushed allspice, and more.

Yes, Spicy Snapper Escabèche 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.

Spicy Snapper Escabèche

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