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Mediterranean Escabeche

Yield 6 servings


  • 6 snapper fillets (about 2 1/4 pounds)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 cup all-purpose flour
  • 3 cloves garlic, halved
  • 1 cup olive oil
  • 1 cup vinegar
  • Juice of 1 lemon
  • Pinch of red pepper
  • Fresh parsley sprigs

How to Make It

  1. Rub fish with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Set aside.

  2. Sauté garlic in oil in a large skillet 5 minutes. Discard garlic, reserving oil in skillet. Add fillets, and cook over medium heat 7 minutes on each side or until fish flakes easily when tested with a fork; drain. Reserve oil in skillet. Transfer fish to a large shallow dish.

  3. Combine reserved oil, vinegar, lemon juice, remaining salt, 1/4 teaspoon pepper, and red pepper in a small bowl. Mix well; pour over fish. Cover and refrigerate overnight.

  4. Transfer fish to a serving platter; reserve sauce. Garnish fish with parsley. Serve chilled with sauce.

Oxmoor House Homestyle Recipes