Snapper and Grouper Escabeche

Name: Snapper and Grouper Escabeche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 454 grams stewed tomatoes; 1 liter canola oil, approximately, as needed to deep fry fish; 1 teaspoon chili flakes; 237 milliliters flour; 1 teaspoon garlic powder; 1 green bell pepper, stem and seeds removed and cut julienne; 1 teaspoons ground black pepper; 680 grams fillets grouper; 1 Tbsp hot sauce (recommended: Tabasco); 1 fresh lemon; 1 Tbsp olive oil; 1 red bell pepper, stem and seeds removed and cut julienne; 1 medium red onion, diced; 2 teaspoons salt; 8 scallions, white and tender green parts only, sliced on the diagonal; 680 grams fillets red snapper; 1 yellow bell pepper, stem and seeds removed and cut julienne

Snapper and Grouper Escabeche might be just the main course you are searching for. This dairy free and pescatarian recipe serves 8. One portion of this dish contains approximately 38g of protein, 129g of fat, and a total of 1388 calories. From preparation to the plate, this recipe takes roughly 30 minutes. Head to the store and pick up chili flakes, canned tomatoes, olive oil, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. Snapper and Grouper Escabeche, Red Snapper Escabeche, and Pan Seared Red Snapper Escabeche are very similar to this recipe.

Instructions

Place lemon in a small bowl and microwave for a few minutes to release the essential oils. The lemon will be hot coming from the microwave, so set aside until it is just cool enough to handle.

Ingredients you will need

Lemon

Equipment you will use

Microwave

Bowl

Heat the olive oil over medium-high heat in a medium saute pan, and saute the red, yellow and green bell peppers.

Ingredients you will need

Green Pepper

Olive Oil

Equipment you will use

Frying Pan

Add the red onion and the chili flakes and saute until they begin to soften. In a blender, puree stewed tomatoes, balsamic vinegar, and hot sauce. Leaving the blender running squeeze the lemon juice from the micro-waved lemon (after removing seeds) through the feed opening.

Ingredients you will need

Balsamic Vinegar

Stewed Tomatoes

Red Pepper Flakes

Lemon Juice

Hot Sauce

Red Onion

Lemon

Seeds

Equipment you will use

Blender

Transfer this mixture to the pan of peppers and onion and cook over medium heat, allowing to reduce by half.

Ingredients you will need

Peppers

Onion

Equipment you will use

Frying Pan

Remove from heat and let cool to room temperature.

Heat the oil in the deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods.

Ingredients you will need

Cooking Oil

Combine flour, salt, black pepper, and garlic powder and dredge the snapper and grouper fillets in this mixture, shaking off any excess. Deep-fry the fish until golden brown, and remove to paper towels to drain.

Ingredients you will need

Grouper Fillets

Garlic Powder

Black Pepper

Snapper

All Purpose Flour

Fish

Salt

Equipment you will use

Paper Towels

Arrange the fish along each side of a long platter and spoon the escabeche down the middle.

Ingredients you will need

Fish

Garnish with scallions.

Ingredients you will need

Green Onions

Equipment

Ingredients

Servings:

1Tbsp

balsamic vinegar 454grams

stewed tomatoes 1liter

canola oil, approximately, as needed to deep fry fish 1teaspoon

chili flakes 237milliliters

flour 1teaspoon

garlic powder 1

green bell pepper, stem and seeds removed and cut julienne 1teaspoons

ground black pepper 680grams

fillets grouper 1Tbsp

hot sauce (recommended: Tabasco)1

fresh lemon 1Tbsp

olive oil 1

red bell pepper, stem and seeds removed and cut julienne 1medium

red onion, diced 2teaspoons

salt 8

scallions, white and tender green parts only, sliced on the diagonal 680grams

fillets red snapper 1

yellow bell pepper, stem and seeds removed and cut julienne

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.