Snapper Escabèche with Chiles, Garlic, and Oregano
Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Prepare grill for medium-high heat; oil grate. Combine oregano, chile, garlic, lime juice, vinegar, and 6 Tbsp. oil in a small bowl; season with salt and pepper. Set marinade aside.
Step 2
Rub snapper fillets all over with 1 Tbsp. oil total; season with salt and pepper. Grill fish, skin side down, until lightly charred and almost cooked through, 4–6 minutes (skin should release easily from grill when ready; if it sticks, grill for another minute or two). Turn fillets and grill until just cooked through, 1 minute. Place fish, skin side up, in a baking dish.
Step 3
Pour reserved marinade over hot fish and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be). Serve snapper with marinade and chiles spooned over.
Step 4
Do Ahead: Snapper can be marinated 2 hours ahead. Cover and chill.
