Name: Olive Snapper Escabeche
Ingredients: 1/4 cup olive oil; 1 lb. boneless (skinless snapper fillets); 2 cups 8 oz. sliced red and yellow bell peppers; 4 cloves garlic (peeled and thinly sliced); 1 cup Sliced California Ripe Olives; 1/2 cup low sodium chicken broth; 1/3 Cup red wine vinegar; 1/4 cup white wine; 1 tbsp. chopped rosemary; 2 tsp. capers; salt and coarsely ground black pepper to taste

Olive Snapper Escabeche

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Servings

Ingredients

1/4 cup olive oil
1 lb. boneless skinless snapper fillets
2 cups 8 oz. sliced red and yellow bell peppers
4 cloves garlic peeled and thinly sliced
1 cup Sliced California Ripe Olives
1/2 cup low sodium chicken broth
1/3 Cup red wine vinegar
1/4 cup white wine
1 tbsp. chopped rosemary
2 tsp. capers
salt and coarsely ground black pepper to taste

Instructions

1 Heat 1 tablespoon of oil in a large sauté pan over medium high heat.2 Place snapper in pan, in batches if necessary, and brown on both sides.3 Transfer to a clean plate and set aside. Heat another tablespoon of oil in pan and add peppers and garlic.4 Cook for 5-7 minutes over medium heat until softened.5 Pour in California Ripe Olives, chicken broth, vinegar and wine.6 Stir in rosemary and capers and season to taste with salt and pepper.7 Place fish back into pan, cover and bring to a boil.8 Turn heat down to simmer and cook for 10 minutes.9 Remove from heat and cool completely. Transfer to a shallow baking dish, pour remaining oil on top, cover and refrigerate for at least 12 hours before serving. Serve cool or at room temperature.
Source: California Olive

Category: Recipes

Diets: Meat