Kwame’s Escovitch Snapper
Inspired by his travels in Jamaica, 2019 F&W Best New Chef Kwame Onwuachi shared this recipe for escovitch snapper. In Jamaica, escovitch fish—fish that’s fried and then topped with pickled, thinly sliced vegetables—is everywhere. In chef Kwame Onwuachi’s version, a garlicky marinade forms a crust as the fish cooks, adding flavor and keeping the snapper moist and tender, and a pickled tangle of thinly sliced chiles, carrot, and onion—makes a punchy, crunchy topping for crispy fried whole snapper.
Snapper with Preserved Citrus Gremolata and Fregola
Inspired by the Middle Eastern flavors that chefs Ori Menashe and Genevieve Gergis wield so deftly at Bavel in LA, we created this quick-preserved citrus gremolata using thin-skinned clementines and tangerines. It adds a fragrant, briny flavor this snapper, and is the perfect way to wake up your winter palate.
Al Pastor Fish Tacos
I’m a purist when it comes to certain foods, and al pastor tacos (known as adobada tacos to us in Tijuana) is one of those foods. I lived off them—literally. A medical condition left my mother confined to her bed most of my teenage years, and my father’s culinary skills were nonexistent—he couldn’t even put a sandwich together.To this day I don’t know if he can’t cook or simply refused to because that’s not what (most) Mexican men do, in his view. He wasn’t gonna let me go hungry, though. Before he eventually poached Pedro, the cook from the country club, to come save us from starvation, we ate street tacos multiple times a week. My sister and brother were too busy being teens, so a lot of the memories I have of me and my dad hitting the taco stands are just the two of us. We’d find delectable tacos, based on recommendations from his friends or spotting a long line snaking down the boulevard. We never knew if the vendor would be there the next week or even the next day, so every day was a different and delicious adventure.Now that I’m grown up, I make more sensible food choices. Kidding—there’s nothing un-sensible about a GOOD al pastor pork taco. But in actuality, the original was made of lamb—a gift from the Lebanese immigrants to Mexico. It’s our pork take on shawarma instead of their traditional lamb. But I wanted to try it with yet a different protein, and guess what? It worked beautifully. You’d think the adobo would totally consume the flavor of the fish, but it doesn’t. It’s a lighter, beachier version of a Mexican classic—perfect with an ice-cold beer. Topped with the traditional raw white onions, cilantro, and avocado (or guacamole!), it’s heaven. I doubt my father would approve of my twist, but to be honest, between this or having to actually cook for himself, he’d probably end up eating it. And I bet he might even like it.
Seared Snapper with Granny Smith, Strawberry, and Basil Salsa
Seared snapper and a crisp, fresh salsa may seem an unlikely match for a lush Oregon Pinot Noir, but James Briscione, author of The Flavor Matrix, says their affinity goes to a molecular level: The wine has notes of rose, of which apples are a relative. The lighter strawberry notes in the wine are equally matched with fresh strawberries in the salsa. Slideshow: More Red Snapper Recipes
Salt-Baked Snapper Taco Bar
Upgrade taco night with perfect fish tacos by salt-baking a whole fish. The salt crust ensures loads of moist, flaky meat to pair with the curtido (crunchy cabbage slaw) and a fresh pico de gallo. We also love slicing up some creamy avocado to top each taco. Slideshow: More Fish Taco Recipes