Recipe courtesy of Guy Reuge

Escabeche of Red Snapper

  • Level: Easy
  • Yield: 6 servings
  • Total: 12 hr 30 min
  • Prep: 12 hr
  • Cook: 30 min


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


  1. 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.
  2. 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.
  3. Transfer the fish to a large glass or ceramic dish, cover it with the vegetable mixture and chill it, covered, overnight.
  4. 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.
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