Snapper Escabèche
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 508
- Total Fat
- 14 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 45 milligrams
- Sodium
- 1542 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 3 grams
- Protein
- 31 grams
- Sugar
- 27 grams
- Total: 40 min
- Active: 40 min
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.