Name: Snapper Escabèche
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil, plus more for brushing and for the grill; 3 cloves garlic, minced; 1 1-inch piece ginger, peeled and cut into thin matchsticks; 1/2 cup coconut or rice wine vinegar; 1/2 cup pineapple juice; 3 tablespoons fish sauce; 1/4 cup packed light brown sugar; 1/2 cup ketchup; 1 bunch scallions; 2 red bell peppers, cut into quarters; Kosher salt and freshly ground pepper; 4 4- to 5-ounce skin-on red snapper fillets; 2 cups cooked jasmine rice

Directions

Preheat a grill to medium high. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the garlic and ginger and cook, stirring, until softened, about 2 minutes. Whisk in the vinegar, pineapple juice, fish sauce, brown sugar and ketchup. Bring to a steady simmer and cook until reduced by almost half, about 10 minutes.
Meanwhile, combine the scallions and bell peppers in a medium bowl with the remaining 1 tablespoon vegetable oil. Season with salt and pepper and toss. Grill until well marked and tender, about 2 minutes per side for the scallions and 3 minutes per side for the peppers.
Score the skin side of the snapper fillets, making a few small slashes. Pat dry. Brush both sides of the fillets with vegetable oil and season with salt and pepper. Lightly oil the grill grates. Grill the fish skin-side down, covered, until it’s cooked around the edges, 3 to 4 minutes. Flip and cook through, 3 to 4 more minutes.
Cut the scallions into 3-inch pieces and cut the peppers into 1/4-inch strips. Divide the vegetables and fish among plates. Pour some of the sauce on top and serve the rest on the side. Serve with the rice.

Photograph by Andrew Purcell

Snapper Escabèche

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