Pan Seared Red Snapper Escabeche

This is a seared red snapper fillet covered in escabeche. It is lighter than some versions and contains decidedly Latin flavors that are fresh and spicy.

Ingredients:

1 boneless and skinless red snapper fillet, about 3/4 lb.

0.25 c olive oil, plus 1 tablespoon

1 onion, sliced into 1/4-inch slivers

1 carrot, cut into 1/4-inch dice

3 clv garlic, peeled and roughly chopped

2 whole cloves

0.125 t freshly ground pepper

1 c chicken stock

2 T apple-cider vinegar

2 bay leaves, whole

3 sprigs fresh oregano, roughly chopped, plus whole sprigs for garnish

0.25 t dried marjoram

1 one-inch piece cinnamon stick, preferably mexican canela

0 coarse salt

2 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise

0 parsley as garnish

0 corn tortillas

1 ripe avocado, peeled and sliced

Yield	Servings
Source	Adapted from Rick Bayless
Prep time	45 minutes
Recipe	Fish and Shellfish Latin
Ingredients	red snapper oregano onions olive oil majoram jaloeno garlic corn tortillas cinnamon chicken stock carrots bay leaves avocado apple cider vinegar

Yield

Source

Adapted from Rick Bayless

Prep time

45 minutes

Recipe

Fish and Shellfish Latin

Ingredients

red snapper oregano onions olive oil majoram jaloeno garlic corn tortillas cinnamon chicken stock carrots bay leaves avocado apple cider vinegar

Directions

In a large, well-seasoned cast-iron or nonstick skillet, heat 1/4 cup oil over medium-high heat. Pat fish dry. Cook the fish, undisturbed until brown and no longer sticking to the pan, 3 to 4 minutes. Turn, and cook until second side is brown and fish flakes, 2 to 3 minutes more. Remove to a plate, and set aside. Discard oil from pan.

Reduce heat to medium, and add remaining tablespoon oil. When hot, add onions, carrots, and garlic. Cook, stirring frequently, until onions are translucent and carrots are almost soft, about 5 minutes. Meanwhile, combine cloves and black pepper in a mortar and pestle or in a spice grinder, and process until coarsely ground. Add to vegetables, along with stock, vinegar, bay leaves, oregano, marjoram and cinnamon. Cover, and simmer over medium-low heat for 15 minutes. Season with salt, and stir in jalapeno strips. Cover until ready to proceed.

Arrange fish on a serving platter, and spoon escabeche over top. As it comes to room temperature the fish and vegetables will absorb much of the liquid. It may be served now, but it is even better if it is covered and refrigerated overnight. Bring it back to room temperature before serving. Garnish with sprigs of oregano and parsley and serve with warm corn tortillas and avocado slices.

Notes:

serves 2

Adapted from Rick Bayless