Snapper Escabeche With Charred Scallions Food

SNAPPER IN ESCABECHE

Steps:

• Sprinkle both sides of the fillets with salt and black pepper, and cut in half lengthwise. Heat 1 tablespoon of the olive oil in a large nonstick saute pan over medium-high heat. Lightly saute the fish on both sides for about 1 minute, making sure not to cook throughout. Remove from the pan.
• Add the remaining 1 tablespoon olive oil to the pan, and cook the garlic over medium heat until it just begins to color. Add the shallots and bay leaves, and cook until the shallots are transparent, 4 to 5 minutes. Add the peppers and cook until slightly limp, 5 to 6 minutes.
• Pour in the wine and vinegar and bring to a boil over high heat, and then reduce the heat and simmer for a minute or two. Add the extra-virgin olive oil, peppercorns, cloves and some salt and remove from the heat.
• Place one layer of fish in the bottom of a large bowl, and spoon some of the shallots, peppers and sauce over it as a marinade. Repeat with layers of the remaining fish, sauce and vegetables. Cover tightly, and refrigerate overnight before serving.

SNAPPER ESCABèCHE

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.

SNAPPER ESCABECHE WITH CHARRED SCALLIONS

Steps:

• Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 Tbsp. oil in a small bowl; season with salt and pepper. Set marinade aside. Rub snapper all over with 1 Tbsp. 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 Tbsp. 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.

RED SNAPPER ESCABECHE

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.