Spicy Snapper Escabèche Recipe

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Spicy Snapper Escabèche
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Ingredients:

Directions:

  1. In a large nonreactive saucepan, simmer the first 7 ingredients with 6 tablespoons of salt and 1/4 cup of water for 5 minutes. Cover, remove from the heat and let stand for 20 minutes. Add the celery, bell peppers, onions and zucchini.
  2. Meanwhile, in each of 2 large skillets, heat 1/4 inch of oil. Season the fish fillets with salt and pepper. Add the fillets in batches, skin side down, and cook over high heat until browned on 1 side, about 8 minutes. Turn the fish and cook until done, about 4 minutes. Reduce the heat if the oil gets too hot.
  3. Divide the marinade and the fillets, skin side up, between 2 large deep platters. Scatter the vegetables around the fish. Set aside at room temperature to marinate for at least 1 hour and up to 6 hours. Serve at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 46.05 Kcal (193 kJ)
Calories from fat 0.78 Kcal
% Daily Value*
Total Fat 0.09g 0%
Sodium 31.27mg 1%
Potassium 162.22mg 3%
Total Carbs 9.06g 3%
Sugars 6.45g 26%
Dietary Fiber 1.43g 6%
Protein 0.58g 1%
Vitamin C 15.5mg 26%
Vitamin A 0.4mg 15%
Iron 5.1mg 28%
Calcium 25.8mg 3%
Amount Per 100 g
Calories 41.05 Kcal (172 kJ)
Calories from fat 0.7 Kcal
% Daily Value*
Total Fat 0.08g 0%
Sodium 27.88mg 1%
Potassium 144.63mg 3%
Total Carbs 8.08g 3%
Sugars 5.75g 26%
Dietary Fiber 1.28g 6%
Protein 0.51g 1%
Vitamin C 13.8mg 26%
Vitamin A 0.4mg 15%
Iron 4.6mg 28%
Calcium 23mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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