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Olive Snapper Escabeche
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 12 Hrs.
What you need:
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1/4 c. olive oil
1 lb. boneless, skinless snapper fillets
2 c. (8 oz.) sliced red and yellow bell peppers
4 cloves garlic, peeled and thinly sliced
1 c. sliced California Ripe Olives
1/2 c. low sodium chicken broth
1/3 c. red wine vinegar
1/4 c. white wine
1 Tbsp. chopped rosemary
2 tsp. capers
salt and coarsely ground black pepper to taste
What to do:
1. Heat 1 Tbsp.of oil in a large sauté pan over medium high heat. Place snapper in pan, in batches if necessary, and brown on both sides. Transfer to a clean plate and set aside.
2. Heat another Tbsp. of oil in pan and add peppers and garlic. Cook for 5-7 min. over medium heat until softened.
3. Pour in California Ripe Olives, chicken broth, vinegar and wine. Stir in rosemary and capers and season to taste with salt and pepper.
4. Place fish back into pan, cover and bring to a boil. Turn heat down to simmer and cook for 10 min. Remove from heat and cool completely.
5. Transfer to a shallow baking dish, pour remaining oil on top, cover and refrigerate for at least 12 hrs. before serving. Serve cool or at room temperature.
Serve with:
Tossed green salad.
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