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Red Snapper Escabeche

See full recipe on: Martha Stewart



Ingredients

6 red snapper fillets (about 2 pounds total), skin removed
Salt and freshly ground black pepper
3 tablespoons olive oil
2 garlic cloves, thinly sliced
8 large shallots (about 10 ounces), sliced into thin rings
2 dried bay leaves
3 peppers, preferably 1 yellow, 1 red, and 1 orange, seeded and cut into thin strips
2/3 cup sherry vinegar
1 cup dry white wine
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed black peppercorns
2 whole cloves
1 head bibb lettuce
1 head red-leaf lettuce
1/2 cup loosely packed fresh tarragon
1/2 cup loosely packed fresh flat-leaf parsley
1 cup loosely packed watercress
1 pound young string beans, or haricots verts, stems removed

Nutrition 6 servings

Per Serving % Daily Value
Calories 479
Fat 21g 32%
Carbs 29g 9%
Protein 38g 76%
Fiber 8g 35%
Cholesterol 55mg 18%
Sodium 146mg 6%
     
Fat
Carbs
Protein

Preparation








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