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Escabeche of Red Snapper

1/2 c Extra virgin olive oil
Six; (6-ounce) red snapper fillets
3 lg Onions; sliced
1 1/2 tb Minced fresh coriander
1 1/2 ts Coriander seeds
1 1/2 ts Saffron threads
1 1/2 tb Green peppercorns
2 Oranges; Zest of
1 ts 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 c Dry white wine
1 Orange; Juice of
1 Lemon; Juice of
6 Plum tomatoes; peeled, seeded and cubed
Salt and pepper
1/2 lb 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.

Yield: 6 servings


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