Snapper Escabèche with Charred Scallions
A flavorful Spanish-inspired dish featuring grilled snapper fillets marinated in a tangy olive oil and white wine vinegar sauce, topped with charred scallions and fresh parsley. The fish is first grilled until perfectly cooked, then allowed to marinate, creating a delicious blend of smoky and acidic flavors.
Ingredients
- •8 tablespoons olive oil
- •½ small red onion
- •¼ cup white wine vinegar
- •1 to taste Kosher salt
- •1 to taste freshly ground pepper
- •4 fillets skin-on snapper fillets
- •1 bunch scallions
- •1 to taste parsley leaves
Cooking Instructions
- 1.
Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 tablespoons oil in a small bowl; season with salt and pepper. Set marinade aside.
5 min
- 2.
Rub snapper all over with 1 tablespoon oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4-6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish.
8 min
- 3.
Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
10 min
- 4.
Meanwhile, toss scallions on a baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool; coarsely chop.
5 min
- 5.
To serve, spoon marinade over snapper and top with scallions and parsley.
2 min
- 6.
Snapper can be marinated 2 hours ahead. Cover and chill.
120 min
