Get ready to embark on a mouthwatering journey through the vibrant flavors of Spanish cuisine with this irresistible Escabeche of Red Snapper recipe. Imagine a dish that perfectly balances the delicate, flaky texture of fresh red snapper with a zesty, aromatic sauce that will transport your taste buds straight to the sun-drenched coasts of Spain. Whether you're a seafood enthusiast or a culinary adventurer looking to impress your dinner guests, this recipe promises to elevate your cooking skills and deliver a restaurant-quality meal right in your own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 lb red snapper fillets
- 1/2 cup olive oil
- 1/2 cup white vinegar
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing the red snapper fillets. Rinse them under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper to taste.
- In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the sliced onion and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are soft and translucent.
- Add the minced garlic and paprika to the skillet. Stir well and cook for an additional 1-2 minutes, allowing the garlic to become fragrant but not browned.
- Carefully place the seasoned red snapper fillets into the skillet. Cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and set them aside on a plate.
- In the same skillet, add the white vinegar. Stir to combine with the sautéed vegetables, scraping up any bits stuck to the bottom of the pan. Allow the mixture to simmer for about 5 minutes, letting the vinegar reduce slightly.
- Return the cooked red snapper fillets to the skillet, spooning the vegetable and vinegar mixture over the top. Allow the dish to simmer gently for an additional 5 minutes to let the flavors meld.
- Once done, remove the skillet from heat and let the escabeche cool slightly. This dish can be served warm or at room temperature.
- To serve, place the red snapper fillets on a platter, generously spoon the sautéed vegetables and vinegar sauce over the top, and garnish with fresh cilantro.
- Enjoy your delicious Escabeche of Red Snapper with crusty bread or over rice for a complete meal.
Tips
- Choose Fresh Fish: Select the freshest red snapper fillets possible. Look for firm, translucent flesh with a mild ocean scent.
- Pat Dry for Perfect Searing: Always thoroughly pat the fish dry before seasoning to ensure a beautiful golden crust and prevent steaming.
- Don't Overcook: Red snapper is delicate, so watch carefully. Cook just until the fish flakes easily with a fork to maintain its tender texture.
- Vinegar Balance: The white vinegar is key to escabeche. Add it gradually and taste, ensuring it doesn't overpower the delicate fish flavor.
- Serve Temperature Matters: This dish is versatile - delicious warm or at room temperature, making it perfect for advance preparation.
- Garnish Generously: Fresh cilantro isn't just decoration - it adds a bright, fresh note that complements the rich, tangy sauce.
- Pairing Suggestions: Serve with crusty bread, white rice, or a light salad to complete this Mediterranean-inspired meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 5g
Protein: 25g
Fat: 22g
Saturated Fat: g
Cholesterol: 55mg
