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Gallery Recipe Summary Servings: 12

Ingredients Ingredient Checklist 6 six-to-eight-ounce red-snapper fillets, skins removed Salt and freshly ground pepper 1/2 cup all-purpose flour 8 tablespoons olive oil 2 carrots, peeled and cut thinly into 2 1/2-inch-long pieces 2 ribs celery, strings removed, cut thinly on bias 3 small assorted-colored bell peppers, stemmed, seeded, and sliced lengthwise into 1/2-inch-thick strips 2 small red onions, peeled and sliced lengthwise into 1/2-inch-thick wedges 5 cloves garlic, peeled 1 tablespoon whole black peppercorns 1 small hot chile pepper, sliced in half lengthwise 6 fresh bay leaves 3/4 cup small green olives 2 tablespoons nonpareil capers, drained Lime slices, for garnish (optional) Cilantro, for garnish (optional)

Gallery

Recipe Summary Servings: 12

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 6 six-to-eight-ounce red-snapper fillets, skins removed Salt and freshly ground pepper 1/2 cup all-purpose flour 8 tablespoons olive oil 2 carrots, peeled and cut thinly into 2 1/2-inch-long pieces 2 ribs celery, strings removed, cut thinly on bias 3 small assorted-colored bell peppers, stemmed, seeded, and sliced lengthwise into 1/2-inch-thick strips 2 small red onions, peeled and sliced lengthwise into 1/2-inch-thick wedges 5 cloves garlic, peeled 1 tablespoon whole black peppercorns 1 small hot chile pepper, sliced in half lengthwise 6 fresh bay leaves 3/4 cup small green olives 2 tablespoons nonpareil capers, drained Lime slices, for garnish (optional) Cilantro, for garnish (optional)

Directions

Cut fish fillets in half, and season with salt and pepper. Place the flour on a large plate. Dredge each fillet in the flour.

Heat 2 tablespoons olive oil in a large nonstick skillet set over medium-high heat. Add half of the fillets; saute until opaque and golden brown on bottoms, 2 to 3 minutes. Turn over, and cook other sides until golden brown, 2 to 3 minutes more. Transfer fish to a deep glass or ceramic dish, in a single layer, and set aside. Wipe out skillet, add 2 more tablespoons oil; cook remaining fillets.

Wipe out skillet, add the remaining 4 tablespoons oil, and place over medium heat. Add carrots, celery, bell peppers, onions, garlic, peppercorns, chile pepper, and bay leaves. Cook 3 minutes, without browning vegetables. Add vinegar, 2 1/2 cups water, olives, and capers. Raise heat to high; bring to a boil. Remove from heat; pour mixture over fish, covering fish completely (if fish is not completely covered, add one part water to one part vinegar until covered). Let stand until cool. Cover; refrigerate at least 24 hours or up to 3 days.

When ready to serve, let escabeche stand at room temperature 30 minutes. Divide the fish and vegetables among 12 plates; garnish with lime slices and cilantro, if desired.

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All Reviews for Cuban Red Snapper Escabeche

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All Reviews for Cuban Red Snapper Escabeche

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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