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

• Sale kosher, pepe macinato fresco

• 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.