Snapper Escabèche with Charred Scallions
Snapper Escabèche with Charred Scallions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare grill for medium-high heat; oil grate.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
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.
Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavored it will be).
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.
To serve, spoon marinade over snapper and top with scallions and parsley.
Snapper can be marinated 2 hours ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.