Snapper Escabèche with Charred Spring onions

Ingredients for Snapper Escabèche with Charred Spring onions

• 120ml olive oil, divided, plus more for grill

• 1/2 small red onion, thinly sliced

• 60ml white wine vinegar

• Kosher salt, freshly ground pepper

• 0 freshly ground pepper

• 4 (170g) skin-on snapper fillets

• 1 bunch spring onions

• Parsley leaves with tender stems (for serving)

How to make Snapper Escabèche with Charred Spring onions

Prepare grill for medium-high heat; oil grate. Combine onion, vinegar, and 6 tablespoons oil in a small bowl; season with salt and pepper. Set marinade aside.

Rub snapper all over with 1 tablespoon oil total; season with salt and pepper. Grill, skin side down, until lightly charred and almost cooked through, 4–6 minutes (skin should release easily; if it sticks, grill another minute or two). Turn; grill until just cooked through, about 1 minute. Place skin side up in a baking dish.

Pour reserved marinade over hot snapper and let sit at least 10 minutes (the longer it sits, the more intensely flavoured it will be).

Meanwhile, toss spring onions on a baking sheet with remaining 1 tablespoon oil; season with salt and pepper. Grill, turning often, until lightly charred and wilted, about 2 minutes. Transfer to a cutting board. Let cool; coarsely chop.

To serve, spoon marinade over snapper and top with spring onions and parsley.

Snapper can be marinated 2 hours ahead. Cover and chill.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.