Cuban Red Snapper Escabeche Recipes

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RED SNAPPER ESCABECHE



Red Snapper Escabeche image

Escabeche, a classic Latin dish, is made by first sauteing, then marinating any firm white fish overnight in a flavorful vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 6

Number Of Ingredients 18

6 red snapper fillets (about 2 pounds total), skin removed
Salt and freshly ground black pepper
3 tablespoons olive oil
2 garlic cloves, thinly sliced
8 large shallots (about 10 ounces), sliced into thin rings
2 dried bay leaves
3 peppers, preferably 1 yellow, 1 red, and 1 orange, seeded and cut into thin strips
2/3 cup sherry vinegar
1 cup dry white wine
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed black peppercorns
2 whole cloves
1 head Bibb lettuce
1 head red-leaf lettuce
1/2 cup loosely packed fresh tarragon
1/2 cup loosely packed fresh flat-leaf parsley
1 cup loosely packed watercress
1 pound young string beans, or haricots verts, stems removed

Steps:

  • Season both sides of fillets with salt and pepper, and cut in half lengthwise. Heat 1 tablespoon of the olive oil in a large nonstick saute pan over medium-high heat. Add half the fish in one uncrowded layer. Cook for 2 1/2 minutes on each side, or until fish is crisp and brown around the edges but not cooked through. Transfer to a plate to cool. Heat another tablespoon oil, and repeat with remaining fillets.
  • Add remaining tablespoon olive oil to the pan, and cook garlic over medium heat until it just begins to color. Add shallots and bay leaves, and cook until shallots are transparent, 4 to 5 minutes. Add peppers, and cook until slightly limp, 5 to 6 minutes more.
  • Add vinegar and wine, and bring to a boil over high heat, then reduce heat, and simmer for a minute or two. Add the extra-virgin olive oil, peppercorns, cloves, and salt, and remove from heat.
  • Place one layer of fish in the bottom of a large bowl, and spoon some of the marinade, shallots and peppers over it. Repeat until all are used up. Cover tightly, and refrigerate overnight.
  • Bring a large pot of water to a boil. Blanch the string beans until bright green, but still crunchy, about 1 minute. Transfer beans to an ice bath to cool. Drain.
  • Arrange greens and herbs on serving plate, and place fish with shallots and peppers on top. Remove cloves. Arrange beans loosely around fish. Drizzle some of the marinade over greens just before serving.

ESCABECHE OF RED SNAPPER



Escabeche of Red Snapper image

Provided by Food Network

Categories     main-dish

Time 12h30m

Yield 6 servings

Number Of Ingredients 19

1/2 cup extra virgin olive oil
Six (6-ounce) red snapper fillets
3 large onions, sliced
1 1/2 tablespoons minced fresh coriander
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons saffron threads
1 1/2 tablespoons green peppercorns
Zest of 2 oranges
1 teaspoon 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 cup dry white wine
Juice of 1 orange
Juice of 1 lemon
6 plum tomatoes, peeled, seeded and cubed
Salt and pepper
1/2 pound mussels, scrubbed well and steamed, for garnish, if desired

Steps:

  • 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.

SNAPPER ESCABèCHE



Snapper Escabèche image

This is a grilled version of a classic Filipino dish. Skin-on snapper is grilled and finished with julienned vegetables and a quick sweet and sour sauce that's filled with island flavors. If you're not a fan of snapper, feel free to substitute it with any white meaty fish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 508, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 45 milligrams, Sodium 1542 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 31 grams, Sugar 27 grams

HUACHINANGO ENCHILADO (SNAPPER FILLETS CUBAN STYLE)



Huachinango Enchilado (Snapper Fillets Cuban Style) image

This is a Cuban variation on a Vera Cruz sauce with red snapper fillets. We enjoyed these very much and have served them both with rice and angel hair pasta - the rice this time won out. This is from 3 Guys from Miami Cook Cuban.

Provided by Manami

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons extra virgin olive oil
1 tablespoon fresh garlic, finely chopped
2 cups onions, thinly sliced
1 cup red peppers or 1 cup yellow pepper, thinly sliced
2 cups canned whole tomatoes, drained and chopped
2 tablespoons tomato paste
1 bay leaf
3/4 cup dry white wine
1/4 cup capers
3/4 cup green olives
salt and black pepper
2 1/4 lbs red snapper fillets, skinned

Steps:

  • Saute onion, garlic, and peppers in olive oil over medium heat.
  • Cook 6 to 8 minutes until tender.
  • Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt, and pepper.
  • Cook sauce for about 10 minutes over low to medium heat.
  • Add snapper fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes.
  • Serve fillets over white rice and cover with sauce.

Nutrition Facts : Calories 411.6, Fat 16.7, SaturatedFat 2.5, Cholesterol 79.8, Sodium 415.5, Carbohydrate 12.6, Fiber 2.4, Sugar 6.3, Protein 46.5

SNAPPER ESCABèCHE WITH CHARRED SCALLIONS



Snapper Escabèche with Charred Scallions image

Escabeche is a Mediterranean preparation for fish involving marinade of olive oil and shallots.

Provided by Alison Roman

Categories     Kid-Friendly     Dinner     Snapper     Spring     Summer     Grill/Barbecue     Healthy     Low Cholesterol     Green Onion/Scallion     Bon Appétit     Small Plates

Number Of Ingredients 8

8 tablespoons olive oil, divided, plus more for grill
1/2 small red onion, thinly sliced
1/4 cup white wine vinegar
Kosher salt, freshly ground pepper
0 freshly ground pepper
4 (6-ounce) skin-on snapper fillets
1 bunch scallions
Parsley leaves with tender stems (for serving)

Steps:

  • 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.
  • 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.
  • Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
  • 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.
  • To serve, spoon marinade over snapper and top with scallions and parsley.
  • Do Ahead
  • Snapper can be marinated 2 hours ahead. Cover and chill.

CUBAN RED SNAPPER ESCABECHE



Cuban Red Snapper Escabeche image

This fish is marinaded and served with peppers, olives and capers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 16

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)

Steps:

  • 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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