Snapper Escabèche with Charred Spring onions

Ingredients for Snapper Escabèche with Charred Spring onions

• 120ml olive oil, divided, plus more for grill

• 1/2 small red onion, thinly sliced

• 60ml white wine vinegar

• Koshersalt, nymalen peppar

• 0 freshly ground pepper

• 4 (170g) skin-on snapper fillets

• 1 bunch spring onions

• Parsley leaves with tender stems (for serving)

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.

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 flavoured it will be).

Meanwhile, toss spring onions 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 spring onions and parsley.

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

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.