Caribbean Yellowtail Snapper Escabeche
A classic Spanish recipe with a little twist, featuring perfectly filleted fish by Reed the Fishmonger from Florida.
Yield4 servings
Ingredients
Directions
- 1
Clean and prepare the fish as shown in this reel.
- 2
Steam the mussels in the white wine and once they are opened, reserve and reduce the liquid back to 200ml.
- 3
Sear the fish on the skin until golden, flip and briefly cook for one minute. Reserve.
- 4
Sweat the onions and carrots for a couple of minutes. Add the garlic, olive oil, vinegar, white wine mussel liquid and herbs. Simmer gently for about 20-30 minutes.
- 5
Pour the hot marinade over the fish and mussels, place sliced lemon ring on top and refrigerate for 24 hours.
