Anne Willan

Marinated Red Snapper

Escabèche

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About

This Caribbean dish is derived from the Spanish method of pickling meat and fish.

Ingredients

  • 4 lb/1.8 kg snapper fillets
  • 1 cup/250

Method

  1. Cut the fish fillets into 3 in/7.5 cm pieces about 1 in/2.5 cm thick. Brush a frying pan with one tablespoon of olive oil and warm over very low heat. Arrange the fillets in the pan in a single layer, so they do not touch the sides.
  2. Cover with a tight-fitting lid and cook over low heat until the flesh on the underside becomes opaque, about 10 minutes. Turn the