Escabeche of Red Snapper

Total Time:
12 hr 30 min
12 hr
30 min

6 servings

  • 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
  • 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. Turn the fillets and cook them for 2 minutes more.

  • In another large skillet cook the onion in the remaining oil over moderately high heat, stirring, for 2 minutes. Add the fresh coriander, coriander seeds, saffron, green peppercorns, orange zest, garlic and bell peppers and cook the mixture, stirring occasionally, for 7 minutes. Add the wine and the orange and lemon juice and tomatoes and cook the mixture with the salt and pepper.

  • Transfer the fish to a large glass or ceramic dish, cover it with the vegetable mixture and chill it, covered, overnight.

  • Before serving, let the fish stand in a cool place for 1 1/2 hours. Garnish each serving with two of the steamed mussels, if desired

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    House Number 0065175F1

    Not what you're looking for? Try:

    Red Snapper with Fava Bean Puree

    Recipe courtesy of Giada De Laurentiis