Food & Cooking Recipes Ingredients Seafood Recipes Cuban Red Snapper Escabeche Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 This fish is marinaded and served with peppers, olives and capers. Ingredients 6 six-to-eight-ounce red-snapper fillets, skins removed Salt and freshly ground pepper ½ cup all-purpose flour 8 tablespoons olive oil 2 carrots, peeled and cut thinly into 2 ½-inch-long pieces 2 ribs celery, strings removed, cut thinly on bias 3 small assorted-colored bell peppers, stemmed, seeded, and sliced lengthwise into ½-inch-thick strips 2 small red onions, peeled and sliced lengthwise into ½-inch-thick wedges 5 cloves garlic, peeled 1 tablespoon whole black peppercorns 1 small hot chile pepper, sliced in half lengthwise 6 fresh bay leaves ¾ cup small green olives 2 tablespoons nonpareil capers, drained Lime slices, for garnish (optional) Cilantro, for garnish (optional) Directions Cut fish fillets in half, and season with salt and pepper. Place the flour on a large plate. Dredge each fillet in the flour. Heat 2 tablespoons olive oil in a large nonstick skillet set over medium-high heat. Add half of the fillets; saute until opaque and golden brown on bottoms, 2 to 3 minutes. Turn over, and cook other sides until golden brown, 2 to 3 minutes more. Transfer fish to a deep glass or ceramic dish, in a single layer, and set aside. Wipe out skillet, add 2 more tablespoons oil; cook remaining fillets. Wipe out skillet, add the remaining 4 tablespoons oil, and place over medium heat. Add carrots, celery, bell peppers, onions, garlic, peppercorns, chile pepper, and bay leaves. Cook 3 minutes, without browning vegetables. Add vinegar, 2 1/2 cups water, olives, and capers. Raise heat to high; bring to a boil. Remove from heat; pour mixture over fish, covering fish completely (if fish is not completely covered, add one part water to one part vinegar until covered). Let stand until cool. Cover; refrigerate at least 24 hours or up to 3 days. When ready to serve, let escabeche stand at room temperature 30 minutes. Divide the fish and vegetables among 12 plates; garnish with lime slices and cilantro, if desired. Rate it Print