Red Snapper in Escabeche Recipe

Red Snapper in Escabeche

Ingredients

• 2 pounds red snapper fillets
• Coarse salt, freshly ground black pepper, to taste
• 6 tablespoons extra virgin olive oil, divided
• 1 red onion, julienned
• 4 tablespoons olive oil
• 1 small garlic clove, thinly sliced
• Pinch chili flakes
• 1 bay leaf
• 1 stalk celery
• 1/2 sweet red pepper, julienned
• 1/2 sweet yellow pepper, julienned
• 1 carrot, julienned
• 1/2 cup sliced Spanish olives
• 1 tablespoon capers with brine
• 1/2 cup white vinegar
• 1/4 cup sherry vinegar
• 1 tablespoon olive brine
• 1/2 cup chicken stock
• 1 teaspoon sugar
• Coarse salt, to taste

Instructions

1. Season the snapper fillet with salt and pepper.
2. Heat 3 tablespoons olive oil in a skillet over medium heat.
3. Saute the snapper until lightly browned on both sides, about 3 to 4 minutes.
4. Drain on paper towels and put the fish into a shallow glass dish.
5. Drain oil from the skillet, return it to medium heat and add remaining olive oil.
6. Add the onion and sautd until softened, about 5 minutes.
7. Stir in garlic, chili flakes and bay leaf.
8. Add celery, red and yellow peppers and carrots and cook another 2 minutes.
9. Stir in olives and capers.
10. Stir in the white vinegar, Sherry vinegar and olive brine.
11. Add chicken stock, sugar and salt and bring to a boil.
12. Spoon vegetables over snapper, then add vinegar sauce.
13. Serve hot or cool to room temperature and refrigerate for at least 4 hours.