Snapper Escabèche with Chiles Garlic and Oregano
Details
- Servings: 4
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: starter, main course
Cuisine
- mediterranean
Ingredients
- 7 tablespoons olive oil, divided, plus more for grill
- ½ bunch oregano
- 1 Scotch bonnet or red Fresno chile, thinly sliced into rings, seeds removed if desired
- 4 garlic cloves, very thinly sliced
- ¼ cup fresh lime juice
- 2 tablespoons white wine vinegar
- Kosher salt and freshly ground black pepper
- 4 6-ounce skin-on snapper fillets
Instructions
Snapper Escabèche with Chiles, Garlic, and Oregano serves 4 original recipe by Bon Appetit.
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