Escabèche
Grilled Red Snapper with Green Beans and Lime
Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.
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.
Snapper Escabèche with Fennel, Radish, and Dill
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.