Grilled Snapper with Onion Escabeche

The secret to flavorful fish is marinating it after it's cooked

Fish doesn't need to be something you eat only on special occasions and can be an inexpensive, simple, and healthy weeknight meal. This recipe for grilled snapper with onion escabeche comes from the latest issue of Bon Appetit and calls for grilling quick-cooking, easy-to-find snapper fillets and then marinating them in oil, vinegar, and onions. By marinating the fish after it's cooked, the fish absorbs all the flavor without changing its delicate texture. With the exception of the snapper, I almost always have the rest of the ingredients on hand in the fridge and pantry. We liked this so much for a weeknight meal that we've already eaten it a couple times in the last few weeks. The fish is very mild and not "fishy" at all, which makes it a great option for the whole family.

Note: Snapper is often called rockfish at many grocery stores and fish markets. Using skin-on fillets will make it easier to grill but either will work. If you don't have an outdoor grill or don't want to use it, you can cook the fish on a grill pan or even in a hot skillet.


More Grilled Fish Recipes:
- Grilled Sicilian Swordfish
- Whole Grilled Snapper with Lemon-Garlic Sauce
- Grilled Salmon with Spicy Mustard Sauce


Grilled Snapper with Onion Escabeche:

• Heat a grill to high.
• Brush 2 boneless snapper fillets (preferably skin-on) with canola oil and season with salt and pepper.
• In a bowl, combine 1/4 thinly sliced red onion, 2 tbsp. rice vinegar, and 2 tbsp. extra virgin olive oil and let sit.
• Grill the fish for 3-4 minutes (skin side down), then flip and cook for another 2-3 minutes.
• Transfer the fish to a plate and pour the onion mixture on top. Let side, uncovered, for 10 minutes.
• Garnish with a handful of fresh parsley leaves and serve.

Serves two