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Bon Appétit

Snapper Escabèche with Charred Scallions

By Alison Roman
Image may contain Dish Food Meal and Plant
Snapper Escabèche with Charred ScallionsMichael Graydon + Nikole Herriott

Ingredients

8 tablespoons olive oil, divided, plus more for grill
1/2 small red onion, thinly sliced
1/4 cup white wine vinegar
Kosher salt, freshly ground pepper
0 freshly ground pepper
4 (6-ounce) skin-on snapper fillets
1 bunch scallions
Parsley leaves with tender stems (for serving)

Preparation

  1. Step 1

    Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 tablespoons oil in a small bowl; season with salt and pepper. Set marinade aside.

    Step 2

    Rub snapper all over with 1 tablespoon oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4–6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish.

    Step 3

    Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).

    Step 4

    Meanwhile, toss scallions on a baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool; coarsely chop.

    Step 5

    To serve, spoon marinade over snapper and top with scallions and parsley.

  2. Do Ahead

    Step 6

    Snapper can be marinated 2 hours ahead. Cover and chill.

TagsEscabècheRed OnionOnionRoot VegetableVegetableSnapperFishSeafoodScallionParsleyHerbs & SpicesMainDinnerDairy FreeNut FreeGluten FreeWeeknight MealsMake AheadGrillingSummerSpringBon Appétit

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