My F&W
quick save (...)

Spicy Snapper

  • SERVINGS: 20

F & W's Marcia Kiesel cooks up an escabèche with Caribbean flavor.

  1. 3 3/4 cups white wine vinegar
  2. 3/4 cup sugar
  3. 10 large sprigs fresh thyme
  4. 3 tablespoons crushed allspice
  5. 5 medium carrots, thinly sliced
  6. 4 large garlic cloves, minced
  7. 4 to 6 Scotch bonnet chiles, halved and seeded
  8. Kosher salt
  9. 6 large celery ribs, peeled and sliced crosswise
  10. 2 red bell peppers, thinly sliced
  11. 2 red onions, thinly sliced
  12. 2 medium zucchini, halved lengthwise and sliced crosswise
  13. Vegetable oil, for frying
  14. Twenty 6-ounce firm white fish fillets with skin, such as Chilean sea bass or red snapper
  15. Freshly ground pepper
  1. In a large nonreactive saucepan, simmer the first 7 ingredients with 6 tablespoons of salt and 1/4 cup of water for 5 minutes. Cover, remove from the heat and let stand for 20 minutes. Add the celery, bell peppers, onions and zucchini.
  2. Meanwhile, in each of 2 large skillets, heat 1/4 inch of oil. Season the fish fillets with salt and pepper. Add the fillets in batches, skin side down, and cook over high heat until browned on 1 side, about 8 minutes. Turn the fish and cook until done, about 4 minutes. Reduce the heat if the oil gets too hot.
  3. Divide the marinade and the fillets, skin side up, between 2 large deep platters. Scatter the vegetables around the fish. Set aside at room temperature to marinate for at least 1 hour and up to 6 hours. Serve at room temperature.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.