RED SNAPPER ESCABÈCHE WITH CHARRED SCALLIONS
There's a secret trick featured in this dish that the pros use. Fish is very delicate making marinating a no no because it breaks down the connective tissue too fast. The trick is using a Spanish/Latin American technique called escabèche and it's pretty awesome. The technique requires you to cook the fish first then marinate after. This way you cook the perfect fish but still get that big flavor marinating produces. This escabeche recipe is very simple. Feel free to go crazy with the ingredients when you make yours. Enjoy!
Sourced from: Bon Appetit
- 8 tablespoons olive oil, divided, plus more for grill
- ½ small red onion, thinly sliced
- ¼ cup white wine vinegar
- 1/2 lime freshly squeezed
- Kosher salt and freshly ground black pepper
- 4 6-ounce skin-on snapper fillets
- 1 bunch scallions
- Parsley leaves with tender stems (for serving)
Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, lime juice and 6 Tbsp. oil in a small bowl; season with salt and pepper. Gently mix. Set marinade aside.
Rub snapper all over with 1 Tbsp. oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4–6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish.
Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
Meanwhile, toss scallions on a baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool..
To serve, spoon marinade over snapper and lay over charred scallions.